2 lg fennel bulbs, trimmed, halved and cut into ½” wedges
3 lg red onions, peeled, cut into ½“ rounds
2 small bunches broccoli florets, cut small
½ cup olive oil
salt and pepper
½ tsp grated lemon zest
¼ cup lemon juice
1 medium garlic clove, minced
1 lb bite-sized pasta (e.g., fusilli)
½ cup drained oil-packed sun-dried tomatoes, sliced thin
½ cup navy beans (optional)
15 lg fresh basil leaves, shredded
Method
Grill or bake the fennel and onions with oil, salt and pepper to taste (about 15 mins)
Boil 4 quarts of water and cook the broccoli 2 minutes until crisp-tender. Remove with a slotted spoon and set aside to cool for 20 minutes. Don't drain the water.
Whisk the lemon zest and juice, salt, pepper, and garlic in a large bowl
Whisk in ½ cup oil in a slow, steady stream until smooth
Re-boil the water, then add salt and pasta, cooking until al dente, then drain.
Whisk the dressing again, add the pasta, cooked vegetables, tomatoes, beans and basil.
Toss to mix thoroughly. Cool to room temperature and serve.