Lindsay's Roasted Broccoli + Tomato Pasta

Made up on a whim, and was PACKED with flavor for so few ingredients. An easy weeknight, hands-off dinner. The leek gets crispy in the oven, the broccoli and tomatoes get sweet. It's delicious!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 415 degrees Line 1 sheet pan & 8x8 pyrex with parchment

Step 2

Chop broccoli florets into small pieces Chop leek into 1/4 inch slices Mound onto baking sheet, drizzle with a bit of avocado oil, salt & a pinch of red pepper flakes. Mix to combine. And place on top rack in oven.

Step 3

Cut smaller tomatoes into half or larger ones into quarters. Peel the garlic and keep cloves whole. Put into 8x8 Pyrex and toss with olive oil, Italian seasoning.

Step 4

Bring a pot of salted water to boil for the pasta while the veggies roast.

Step 5

Roast veggies for 25-30 min. checking for doneness along the way. If veggies are done before pasta, turn off the oven and just keep them warm.

Step 6

Cook pasta al denta - according to package (approx 9-10 min.) *Be sure to save 2/3 to 1 cup of pasta water near the end of cooking.

Step 7

Roll to release juices and Zest the lemon. Cut in half.

Step 8

Drain the pasta, put back in pot. Take veggies out of oven. Melt vegan butter and olive oil on pasta. Add the pasta water, 1/2 the lemon juice and veggies. Stir everything to combine.

Step 9

Serve topped with lemon zest and minced parsley and a small squeeze of fresh lemon