Local Environmental Agriculture Project | LEAP | Roanoke | Virginia | Recipes

Ingredients

• 2 small heads broccoli, cut into florets (substitute other vegetables, think asparagus, cauliflower, peppers)
• 1/4 cup olive oil
• 1/2 tsp. ground cayenne pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. fine sea salt
• 1/2 tsp. freshly ground pepper
• 1 pound fettuccine pasta
• 1 cup plain hummus
• Zest and juice of 1 lemon
• 2 Tbsp. unsalted butter
• 3/4 cup grated parmesan cheese, plus more for serving (Substitute nutritional yeast for a vegan version.)
• 1/4 cup chopped fresh basil, plus more for serving
• Fresh parsley, plus more for serving
• 1 pinch crushed red pepper flakes