Careme

Ingredients

• Broccoli Crown

  1 lb 2.19
• Jumbo Sweet Onions

  1 lb 1.39
• Kroger® Fresh Grape Tomatoes

  10 oz 2.49
• Garlic

  4 cloves 0.69
• Simple Truth Organic® Basil

  0.5 oz 2.49
• Fresh Organic Lemon - Each

  1 each 0.99
• Pasta

  8 ounces penne or rigatoni
• Olive oil

  3 tablespoons
• Parmesan

  1/3 cup grated
• Salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Cut 1 pound broccoli crown into florets and thinly slice some of the stem. Slice 1/2 pound from the 1 pound sweet onion into wedges. Halve 10 ounces grape tomatoes. Mince 4 garlic cloves.
2. On a sheet pan, toss broccoli, onion, and tomatoes with 2 tablespoons olive oil, salt, and black pepper. Roast 18 to 22 minutes, stirring once, until the broccoli is browned in spots and the tomatoes slump.
3. Meanwhile, cook 8 ounces pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
4. Chop 2 tablespoons basil and zest the 1 lemon. Juice half the lemon.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 20 seconds. Add the roasted vegetables, pasta, lemon zest, 1 tablespoon lemon juice, chopped basil, and a splash of pasta water. Toss well.
6. Add 1/3 cup grated Parmesan and toss again, loosening with more pasta water if needed. Taste and adjust salt and pepper.
7. Serve in bowls with extra basil on top and the roasted tomatoes spooned over the pasta for color and shine.