Pasta Salad W/Roasted Broccoli

• 2 lbs broccoli
• 3 garlic cloves, halved lengthwise (skin on)
• 2 tablespoons olive oil
• 8 ounces penne pasta
• 2 tablespoons lemon juice
• 8 ounces roasted red peppers, jarred, rinsed and cut into 1/2 inch strips (1 cup)
• 14 cup kalamata olive, pitted and halved
• 12 cup walnuts, broken into pieces

1. Preheat oven to 450 degrees.
2. Trim 1 inch from stems of broccoli, peel outer layer of stems.
3. Cut diagonally into 1/2 inch slices.
4. Separate florets into bite-size pieces.
5. On one large rimmed baking sheet, toss broccoli, garlic 1 Tbls olive oil; season with salt and pepper.
6. spread in a single layer; roast, turning sheet halfway through, until tender and beginning to brown, 15 to 20 minutes.
7. Set aside.
8. Meanwhile cook pasta in a large pot of boiling water, according to package instrutions.
9. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool.
10. Drain and return to pot.
11. Remove skin from roasted garlic.
12. In a small bowl, mash garlic until forms a paste; whisk in lemon juice and remaining 1 tbls of olive oil.
13. Season with salt and pepper.
14. Pour mixture over pasta; toss in broccoli, red peppers, olives and walnuts.
15. Add some reserved cooking water, if needed.
16. Serve at room temp or chilled.

broccoli, garlic, olive oil, penne pasta, lemon juice, red peppers, kalamata olive, walnuts

Taken from www.food.com/recipe/pasta-salad-w-roasted-broccoli-150552 (may not work)