• Heat oven to 400°. Slice 1 lemon into 1/4-inch-thick slices. Brush all over with 1/2 tbsp oil and sprinkle with 1/4 tsp salt. Arrange lemon slices in a single layer on a rimmed baking sheet.

  • Toss broccoli and shallots with 2 tbsp oil and 1/2 tsp salt. Arrange in a single layer next to lemon slices and on a second rimmed baking sheet. With pan including lemon on bottom oven rack, roast 25 min. Remove lemon slices and quarter.

  • Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook a few min short of al dente, about 8 min. Juice remaining lemon.

  • Reserve 1 cup pasta cooking water, drain pasta and return to pot.

  • Over low, melt butter into spaghetti. Stir in lemon juice, pasta water and pecorino. Mix in broccoli, shallots and half the roasted lemon. Stir in butter beans and 2 tbsp oil.

  • Sprinkle with pecorino and pepper to taste. Serve topped with remaining roasted lemon.

Nutrition Facts

439 calories; 21 g total fat; 416 mg sodium. 54 g carbohydrates; 15 g protein;