|Schwäbische Alb bei Lenningen-Schlattstall, Hans Schwenkel, 1939|
And now it's New Year's Eve and we are getting ready to go over to our friends' house, packing bags of more drink and snacks for a quiet and relaxing evening.
I am looking forward to what the new year has to bring:
we are planning more DIY projects in our flat, which I hope I will be able to share on here, I want to finally start using my sewing machine and make some lovely things for the house (this pretty Christmas present from Susie and my brother will definitely come in handy), blog more often and share the stack of recipes I have on file and I am really looking forward to all the exciting projects that await me at work.
Most of all we are planning to eat healthier and more consciously, cutting down on meat dishes and trying out more vegetarian options, exercising more (starting the mile-a-day project and joining the gym) and spending more quality time together.
Now lets start the new year with a vegetarian meal of roast broccoli and lemon linguine that is so easy, delicious and healthy.
HAPPY NEW YEAR EVERYONE!
- 1 medium size broccoli (cut into bite size bits, including the stem)
- 1 tbsp honey
- 1 lemon, zest and juice
- 1 garlic clove, minced
- salt and pepper
- olive oil
- 360-400g linguine, cooked to instructions, keep a tiny bit of water in the linguine after draining
- grated parmesan (optional. This makes it less healthy but much lovelier.)
- Pre-heat the oven to 180˚C. Place the broccoli onto a baking tray and drizzle with the honey (mainly onto the florets). Season with salt and pepper and drizzle with olive oil. Place in the oven and cook for 25-30 minutes until the florets just start to char.
- After about 15 minutes start making your linguine (they should still be hot once your broccoli is done).
- Combine the linguine, broccoli, lemon zest, juice and minced garlic, drizzle with plenty of olive oil and mix well.
- Serve hot with some grated parmesan or pecorino.