Roasted Tomatoes and Broccolette on a Bed of Pasta
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Serves 6
INGREDIENTS
  • 2 pounds Broccolette
  • 2 garlic clove, minced
  • ¼ cup plus 2 tablespoons olive oil
  • Sea salt and ground black pepper, to season
  • 2 pounds mini heirloom tomatoes
  • 1 bunch scallions, white and green parts, cut into 1-inch lengths
  • 1 pound pasta of your choice
  • 2 tablespoons unsalted butter
  • Large pinch of crushed red pepper
  • ½ cup chopped flat leaf parsley
  • ½ cup feta, for garnish
DIRECTIONS
  1. Preheat the oven to 425°.
  2. In a medium bowl, toss the Broccolette and garlic with ¼ cup of the olive oil and season with salt and pepper; spread evenly on a rimmed baking sheet.
  3. On another rimmed baking sheet spread the tomatoes with the remaining 2 tablespoons of olive oil, season with salt and pepper. Roast the vegetables for about 25-30 minutes.
  4. Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, for about 1 minute. Using a slotted spoon, transfer the scallions to a plate lined with a kitchen towel.
  5. Put the pasta into the boiling water and cook according to its package instruction (or to al dente.)
  6. Make sure you reserve ¼ cup of the pasta cooking water prior to completely draining it.
  7. Return the pasta to the pot. Add the roasted Broccolette, scallions, butter, crushed red pepper and half of the parsley. Add the reserved pasta water. Gently fold in the roasted tomatoes, and taste (if you need to add more salt and pepper.)
  8. Top with cheese and the remaining parsley and serve.
Recipe by Flavor and Friends at http://flavorandfriends.com/roasted-tomatoes-and-broccolette-on-a-bed-of-pasta/