Sheet-Pan Spicy Roasted Broccoli Pasta

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)

1. Heat oven to 425 degrees, preferably on convection roast.
2. On a rimmed baking sheet, toss together broccoli, 3 T olive oil, cumin seeds, 1 teaspoon salt and the red pepper flakes.
3. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
4. Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
5. In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
6. Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta.
7. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
8. 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

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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