Fettuccine with Parsnip Ribbons and Roasted Broccoli

Inspired by weareneverfull.com (great blog name, no?)

Serves 4

Ingredients:

1/2 bunch broccoli, cut into small florets

3 cloves garlic (minced), divided

3 tablespoons extra virgin olive oil, divided

kosher salt

about 6 ounces fettuccine

freshly ground black pepper

2 tablespoons butter

5 scallions, sliced

2 parsnips

1/8 teaspoon chili flakes

1 tablespoon fresh sage, minced (or whatever you have available - basil, oregano, or parsley)

Shredded Parmesan cheese, to taste

Method:

Preheat oven to 425 degrees F.

In a medium bowl, mix together the broccoli florets, one clove of minced garlic, one tablespoon olive oil, and 1/4 teaspoon salt. Pour the broccoli into a roasting pan and cook until softened, about 10-12 minutes. Set aside.

In generously salted water, prepare fettuccine as directed on package. Drain when it just reaches al dente. (It is important to not overcook the pasta with this recipe.)

Clean and peel parsnips. To prepare parsnip "ribbons," run vegetable peeler along full lenth of parsnip, pressing in as you go. Make ribbons from both parsnips, avoiding any woody cores you may discover.

When pasta and broccoli are almost ready, heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Add scallions and cook for a minute. Add remaining two cloves of garlic, parsnip ribbons, 1/8 teaspoon salt, chili flakes, and a generous pinch of black pepper. Cook until ribbons are softened, making sure garlic does not brown. Stir in broccoli and sage. When pasta is ready, add pasta to the center of the pan and stir or gently toss everything together to combine. Taste for salt and serve, topped with grated Parmesan.