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Spaghetti with Roasted Broccoli Pesto
by laticia jefferson
serves: 4
  Brocolli roasted with olive oil gives the dish a rich flavor. The dish has the look of a pesto, because of the broccoli buds that fall off the florets from roasting.
Ingredients:
  3 lb   Broccoli
  3 T   Olive Oil (divided)
  1/4 C   Fresh Lemon Juice
  6 Cloves   Garlic
  1 T   Grated Lemon Zest
  1/2 t   Ground Black Pepper
  8 oz   Spaghetti (rice, potato or soy)
  2 T   Parmesan Topping
  2 T   Toasted Pine Nuts
Directions:
  1. Preheat oven to 450 degrees. Coat large baking sheet with cooking spray. Toss broccoli and 2 Tbs. olive oil on baking sheet, and season with salt and pepper. Roast broccoli 35 minutes, or until beginning to brown, turning after 20 minutes.

2. Meanwhile, combine lemon juice, garlic, lemon zest, pepper, and remaining 1Tbs. olive oil in large bowl. Cook Spaghetti in large pot of boiling salted water according to package directions until al dente. Drain spaghetti, and reserve 1 cup cooking water. Transfer spaghetti to bowl with lemon mixture, and toss to coat.

3. Coarsely chop broccoli, and toss with spaghetti mixture, adding enough reserved cooking liquid to moisten as needed. Season with salt, and sprinkle with (vegan)parmesan and pine nuts.