1 large head of broccoli

2 garlic cloves, peeled and thinly sliced

1 TBSP olive oil

Salt and ground black pepper

1 TSP lemon zest

1 TBSP lemon juice

2 TBSP pine nuts, toasted

1/3 cup Parmesan cheese

1 TBSP julienned fresh basil leaves

1 TSP red chili flakes

1/2 lb fettuccine

2 TBSP lemon juice

2 TBSP olive oil

Hello all, this is Phillip again. It's been hard to keep up with the blog recently with our new jobs. Even with the recent changes in our lives, we make sure to stick to our vegetarian home cooking lifestyle, even if we eat dinner a little bit later.A couple weeks ago, Jonathan had to stay at work late, so I made our dinner. As with everything I cook, the easier the dish is, the better. Jonathan sent me this recipe for Parmesan-Roasted Broccoli and said it would be good to toss into pasta with some olive oil and lemon juice. Here's our version of Ina's great dish:For the roasted broccoli:For the pasta:Preheat the oven to 425 degrees.I cut the broccoli florets from the stalks, leaving an inch or two of stalk attached to the florets - per Ina's instructions. I cut all of the florets in half, long-ways, and laid them flat on the baking sheet. I tossed the broccoli with the olive oil, garlic, salt and pepper, and roasted them in the oven for 25 minutes.While the broccoli was cooking, I boiled the pasta. After draining the pasta and setting it aside, I pulled out the broccoli and tasted a couple florets. I don't ever remember eating roasted broccoli before, but it tasted a lot like the kale chips I like to make. There's just something I must love about roasting dark greens until they're about to char.I tossed the hot broccoli with a little bit of olive oil, lemon zest, lemon juice, pine nuts, Parmesan and basil. Once I completed the roasted broccoli, I tossed it throughout the pasta, adding the remaining lemon juice and a bit more olive oil, salt and pepper.This is a simple meal that was incredibly delicious. Next time, I would add even more broccoli, because I was so obsessed with it.