pasta - Garlic and Lemon Cream Pasta with Roasted Broccoli

By tinathorn

Ingredients

• 1 head broccoli, cut into florets
• 2 garlic cloves, sliced
• 2 tablespoons olive oil
• Salt and Pepper
• 1 lb penne pasta
• 2 tablespoons butter
• 1 small onion, diced
• 1 clove garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 lemon, zested and juiced
• 1/4 cup Parmesan cheese, shredded

Details

Adapted from thestayathomechef.com

Preparation

Step 1

1. Preheat oven to 425 degrees. Place the broccoli florets and sliced garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil and season with a little salt and pepper. Roast for about 15-20 minutes, until broccoli is tender crisp.
2. Meanwhile, cook your pasta according to package directions and drain. 3. Make the sauce by melting the butter in a large saucepan over medium-high heat. Add in the onion, season with salt and pepper, and saute in the butter for about 5-7 minutes. Add in the garlic and saute another minute. Whisk in the flour to form a paste. Slowly pour in the chicken broth. Bring to a simmer and allow the sauce to thicken (about 5 minutes). Whisk in the lemon juice. Taste and add salt and pepper as necessary. Pour in the heavy cream and stir when ready to serve.
4. Pour the sauce over the cooked pasta. Serve topped with the roasted broccoli and garnished with lemon zest and parmesan cheese.