MONDAY: Creamy Lemon Linguine and Roasted Broccoli.
Serves 4
For the linguine
• 3 lemons, zested and juiced
• 1 cup grated parmesan
• 1-½ cups full-fat plain Greek yogurt
• 2 egg yolks
• cloves garlic
• 2 tbsp fresh chives, chopped, plus more for garnish
• 3 tbsp extra-virgin olive oil
• 2 tsp freshly ground black pepper
• ½ teaspoon salt
• 1 pound dried fettuccine
For the broccoli
• Olive oil
• 1 l arge or two small head(s) fresh broccoli, cleaned, trimmed
• 3 cloves fresh garlic, sliced
• Salt and pepper to taste
✪ Cook the broccoli:
• Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with olive oil.
• Cut the broccoli into bite-size florets.
• Peel the outer layer of the stalks and slice into rings.
• Combine the broccoli with 2 tbsp olive oil, garlic, salt and pepper in a mixing bowl. Toss well to coat.
• Spread the broccoli on a rimmed baking sheet and bake for 15-18 minutes, stirring occasionally or until lightly browned. While the broccoli bakes, work on the pasta.
✪ Cook the pasta:
• Bring a large pot of salted water
