Ingredients
1 lemon
30g caulini
3 tablespoons olive oil
130g dried linguine
4 garlic cloves, minced
1 tablespoon drained capers
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan
STEP 1
Preheat oven to 425℉.
Slice lemon in half lengthwise then slice crosswise into thin half moons. Discard seeds.
STEP 2
On a large baking sheet, toss lemon slices and caulini with 1 tablespoon olive oil and spread out in a single layer. Roast 15-20 minutes or until caulini and lemon slices are browned.
STEP 3
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain well, reserving ½ cup pasta cooking water.
While pasta is cooking, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic, capers, salt, pepper, and red pepper flakes and cook 2 minutes or until garlic is fragrant
STEP 4
Add cooked pasta to the skillet and toss. Add roasted caulini, lemon, and reserved pasta water and toss to combine.
Serve topped with parsley and Parmesan, if using.
Recipe by Hotveggie