Orecchiette pasta with oven roasted brussels sprouts and cauliflower. I sprinkled the dish with lemony gremolata, it was just a revelation to me combining these ingredients. You can also serve this delicious meal with quinoa.
40 minutes | serves 4
400 g orecchiette pasta
400 g brussels sprouts, peeled and quartered
1 small cauliflower, cut into thin slices
1 clove garlic
1 bunch parsley
2 teaspoons lemon zest
salt and freshly ground black pepper
Preheat the oven to 200°C. Place the brussels sprouts and cauliflower in a large baking dish, pour 1/4 cup of olive oil. Season with salt and pepper, stir and put in the oven for 10 minutes, then stir and bake again for 15 minutes.
Cook the pasta in boiling salted water until tender. Drain, leaving 1/4 cup of water from the pasta.
Squeeze the garlic into a bowl and mix with the chopped parsley and lemon zest.
Put the roasted sprouts and cauliflower in a large bowl, stir with pasta, gremolata and water from the pasta. Season with salt and pepper. Enjoy!