Tonight's homemade pasta dish rivals my favorite ever. I managed to combine a bunch of things that would normally not see the inside of the same bowl (at least in my kitchen) in a dish that is more than the sum of its parts. It was so damn good -- surprisingly good, given how healthy it is -- that I really wanted to eat the leftovers while I "did the dishes." But self-control is the new name of the game, so I settled for a small bowl of fat-free (local!) dark chocolate sorbet.
Black pepper pasta with roasted cauliflower and baby broccoli
1 small head cauliflower, cut into very small florets
2 TBSP olive oil
salt and pepper to taste
2 cups broccoli di ciccio, chopped
1/2 pound black pepper fettucine (or other pasta)
2 cloves garlic
pinch crushed red pepper
1/2 cup Parmesan cheese (or other similar), grated
Preheat the oven to 425º. Place the cauliflower on a baking sheet and drizzle with about 1 TBSP of olive oil (or less, to taste). Squeeze the lemon over top, sprinkle with salt and pepper to taste, toss, and pop into the oven for 35 minutes.
Meanwhile, steam the broccoli di ciccio until bright green and firm bordering on tender, about 5 minutes.
In a non-stick pan, heat the remaining olive oil over medium heat. Toss in the garlic and when it is fragrant, add the steamed broccoli, a pinch of crushed red pepper and salt to taste. Stir until the broccoli is hot and the leaves are wilted.
Right before the cauilflower is ready to come out of the oven, cook the pasta.
In a big bowl, combine the cauliflower, pasta and broccoli and shower with cheese. Toss to coat and serve hot. Serves 2.