I have a few broccoli pasta recipes to share. I’m always buying the 3 pound bag of broccoli florets at Costco when I’m on a break from my CSA vegetables. 😉
This first dish is one of the Most Popular Recipes of 2017 from New York Times Cooking. I’m surprised that I didn’t see it when it was first published- especially because it’s a sheet pan dish! Although it has the ingredients typical of a pasta casserole, more of the broccoli and toppings get crispy by the increased surface area exposed to direct heat by cooking it on a sheet pan.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of broccoli and used Gigli pasta. We ate it with a huge green salad. Quick, easy, and tasty. It would be even more incredible if it was topped with fresh ricotta. Next time!
Yield: Serves 6
- 2 ½ pounds broccoli florets, cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 teaspoon cumin seeds
- 1 teaspoon coarse salt, plus more as needed
- ½ teaspoon red pepper flakes, or to taste
- 12 ounces chiocciole, penne, or other tube-shaped pasta (I used Gigli pasta)
- ⅓ cup grated Parmesan cheese
- ⅓ cup panko bread crumbs
- finely grated zest from 1 large lemon
- ½ teaspoon freshly ground black pepper
- 12 ounces best quality, whole milk ricotta
- fresh lemon juice, for serving (optional)
- Heat oven to 425 degrees, preferably on convection roast.
- On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
- Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
- Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
- In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
- Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
- Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
- Sprinkle with lemon juice to taste, and serve.
One Year Ago: Fresh Ricotta
Two Years Ago: Spaghetti Pizza
Three Years Ago: Penne with Radicchio
Four Years Ago: Pasta Alla Norma with Slow-Roasted Tomatoes
Five Years Ago: Movie Night Pizza