Roasted Broccoli Pasta
I know that lots of people don’t like broccoli and this recipe is for them. Roasting it gives it a crisp flavor that makes the difference. This is adapted from Melissa Clark’s recipe in the New York Times.
- 2 ½ lbs. broccoli cut into bite sized florets
- 2 tbsp. olive oil plus more for drizzling
- Salt, black pepper and red pepper flakes
- 12 oz. small pasta
- 1/3 cup grated Parmesan cheese
- 1/3 cup plain breadcrumbs
- 1 tbsp. lemon zest
- 12 oz. whole milk ricotta
Pre-heat your over to 425o.
In a bowl, toss the broccoli, 2 tbsp. oil, salt, black, and red pepper. Place it in a large sheet pan and roast for about 10 minutes, toss and roast for another 10 minutes until edges start to lightly brown. Remove, set aside, and set the over to broil.
Cook the pasta according to package instruction, drain and set aside.
Mix together the Parmesan, breadcrumbs, lemon zest, salt and pepper in a small bowl.
In the large bowl, mix together the broccoli, cooked pasta, and ricotta. Add the Parmesan mix and combine.
Spread the pasta and broccoli evenly in the sheet pan, drizzle with oil and broil for 2 to 4 minutes until pasta is lightly crisped and serve.