Blackened Broccoli Pasta with Charred Lemon and Goat Cheese.
The world is not ending.
Despite what you may believe, seeing as I am showing you a bowl full of broccoli.
The goat cheese makes up for it though, let’s be honest.
Wait! SHIELD YOUR EYES.
Remember back when JK was the OMG of this butchered slang language? Also, instead of back, I just wrote “bacon” by mistake so I can already see how this day is going to go. Greeeeeat.
I’m shockingly SUPER excited to tell you about this bowl full of goodness because it tastes like heaven. Yes, me – Jessica – is using the word “broccoli” in the same sentence as “heaven” and no, I did not trip and fall head first into a bucket full of wine.
Truly, I only made this pasta because of Max. It’s all his fault, so you can totally blame him.
I don’t know if I can say that Max really has a favorite food yet, but he loves broccoli. I’ve been giving it to him for about three months now and it’s most likely because it’s super easy to grab and he can hold the stalk and chew, but it is by far his favorite. He doesn’t go for anything like he goes for broccoli! I swear. I swear it!
Well, besides computer cords, remote controls and shoes.
Needless to say, I’ve been buying a boatload of it. It feels weird yet normal. Sometimes I find it dying in the crisper drawer and then I end up doing things like this and have to find a way to deal with the OMG-shocked look on Eddie’s face that we are going to consume a meal centered on the green trees. Not because HE doesn’t want to eat it, but because he probably thinks I’ve really lost my mind when I start serving broccoli for dinner.
Hey hey. I can do it roasted though. Like… really roasted. Almost burnt-to-a-crisp roasted if you know what I’m saying. Covered in lots of olive oil and garlic and Cajun seasoning and things like that. It gets sweet, so obviously.
And then dumped into a bowl of butter and white wine soaked bucatini. More garlic. Some herbs. GOAT CHEESE.
Soft and creamy goat cheese that I let almost come to room temperature so when it’s added to the hot pasta and broccoli, it melts like cream. It’s a dream!
Okay I’m done.
Actually, this is an old school butter + olive oil + lemon + white wine sauce. Minus the clams. I was feeling super 1992.
The entire thing is spritzed with some of these caramely lemons and has a ton of flavor. I’m loving this as a perfect transition meal – it’s comfort food and the air is getting a chill. But it’s not the comfort food that makes you fall into a food coma and somehow you still have enough energy to go outside and run around during the most beautiful days of the entire year.
Unless you eat the entire pan.
But WHO the heck would do that.
I have no idea.
- 2 stalks of broccoli
- 4 tablespoons olive oil
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic powder
- 4 lemons, sliced in half
- 1/2 pound bucatini pasta
- 6 tablespoons butter, I like using salted for this
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2/3 cup white wine
- 3 tablespoons freshly chopped herbs, parsley, basil, thyme – your fave!
- 8 ounces goat cheese chevre, softened
Preheat the oven to 450 degrees F. Slice the broccoli stalks into pieces and place them on a baking sheet. Drizzle with the olive oil and cover with the cajun seasoning and garlic powder. Place the lemons cut-side down on the sheet. Roast for 20 to 25 minutes until the broccoli is dark and blackened. (If you are using small floret pieces, check about 15ish minutes!) Remove the broccoli and let cool slightly.
While the broccoli is roasted, bring salted water to a boil for the pasta and cook according to the directions.
Heat a large skillet over medium heat and add the butter and olive oil. Stir in the garlic and cook for 30 seconds, then increase the heat slightly and pour in the wine. Cook for 1 to 2 minutes, stirring, or until the mixture starts to bubble. Place the cooked bucatini into the skillet and toss well. At this point, you can taste the pasta and see if you need/want a sprinkling of salt and pepper. Toss in the herbs. Add the pieces of broccoli into the skillet and stir well. You can spritz a few of the charred lemon juice on or save them for serving. Stir in the goat cheese or just spoon dollops around the pasta before serving.
No really, you should do this though.