Author Notes
Short week has me scrambling. Here’s an easy one. —The Pasta Man
Ingredients
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1ish pounds
broccoli and/or cauliflower florets
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1
lemon, zest and juice
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1
tin anchovies
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1 large tablespoons
crushed garlic
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olive oil
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kosher salt
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freshly grated parmesan
Directions
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Broccoli and cauliflower florets, olive oil, salt in oven at 475.
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Boil pasta in heavily salted water until al dente.
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In bowl, mix one tin anchovies, large tablespoon crushed garlic, and zest of one lemon.
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When florets are crispy and brown (about 20 minutes), mix pasta, florets, and contents of bowl. Serve, passing parmesan, lemon juice, and salt and pepper.
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