3tablespoonsfreshly chopped herbs,parsley, basil, thyme – your fave!
8ouncesgoat cheesechevre, 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.