1 1/2 lbs corkscrew pasta
3 bunches Broccoli, ends slightly trimmed
1 Lg. red onion, sliced about 1/3 inch thick
1/4 c. olive oil
6 Lg. garlic cloves, thinly sliced
Zest and juice of 2 lemons
1/2 c. Heavy cream
1 c. Grated parmigiano-reggiano cheese. plus more to pass
Preheat oven to 450
Bring a lg. covered pot of water to boil over hight heat.Once boiling, add some salt and the pasta and cook to al dente. Right before draining, remove and reserve 1 1/2 c. of the pasta cooking water.
Once you've got the water going. place the broccoli and sliced onion on a timmed baking sheet. Give them a healthy drizzle of olive oil, season with salt and pepper, and toss untill they are well coated. Toast untill the broccoli ends are crisp and brown and the stalks are tender, about 15 min.
Place the pot you cooked the pasta in over med-high heat with the 1/4 c. of EVOO. Add the garlic and cook untill golden: reserved pasta water, lemon zest and juice , and cream. Bring up to a bubble and cook for a min or 2. Add the past and the roasted broccolini and onions. Cook for 2 min to thicken up the sauce, then turn the heat off, add the cheese, and stir to combine. Serve immediately with more chese to pass at the table