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Ingredients

• 3 pounds  broccoli, florets separated (4 large heads)
• 3 tablespoons  olive oil, divided
• 1/4 cup  fresh lemon juice
• 6   cloves garlic, minced (2 tablespoons)
• 1 tablespoon  grated lemon zest
• 1/2 teaspoon  ground black pepper
• 8 ounces  rice, potato, and soy spaghetti
• 2 tablespoons  vegan Parmesan topping, optional
• 2 tablespoons  toasted pine nuts

Description

Roasting Broccoli Gives It A Rich Flavor, And Causes Tiny Florets To Fall Off The Stalks, Which Coat The Spaghetti And Give It A Pesto Look. The Sauce Is Perfect For The Delicate Texture Of Soy Spaghetti, Which Must Be Handled Carefully To Keep It From Br

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