What's for Dinner? Roasted Lemon & Broccoli Pasta

The cupboards are bare.

I haven't gone to the grocery store all week.

I have 2 lemons in the fridge, and half a head of broccoli.

Dinner on the horizon.

Roasted lemons are delicious, and I often slice them thin and bake on top of fish.......

In this recipe, the roasted lemons give the pasta a nice flavor and with a can of anchovies, this is a beautiful sauce.

Here's how:

Cut up broccoli into smallish florets and slice lemons into thirds.

Lay the lemons flesh side down on a parchment lined baking sheet, along w/ the broccoli.
Drizzle with olive oil and kosher salt.

Roast in a 425F oven for 25 minutes, turning the broccoli over to char all sides.

While the broccoli and lemons are roasting, make your pasta sauce and boil your pasta.

In a large skillet, heat a can of anchovies w/ the oil and cook on low until they little fishies are dissolved.
Add some more olive oil to the skillet and add in 3 garlic cloves sliced, and saute for another minute.

Add in about a 1/3 cup of white wine or chicken stock and simmer the sauce for 5 minutes.

Drain the pasta (I choose linguine) and add to the anchovy garlic sauce. I always let some of the starchy pasta water cling to the pasta (never rinse your pasta unless you are making a cold pasta salad!).

Add in the roasted lemons and broccoli and toss with a little butter at the end.
Add in hot pepper flakes and freshly grated Parmigiano Reggiano.

So delicious and easy!