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+ servings

oven roasted broccoli and pasta

serves 6
by nancy stone


  • 1 bunch broccoli cut into bite-size florets
  • 2 tbl olive oil
  • salt & pepper
  • 1 tsp crushed red pepper flakes
  • 1 box tube-shaped pasta
  • cup grated parmesan cheese
  • cup panko bread crumbs
  • 1 lemon zested and juiced
  • 12 ounces high quality whole milk ricotta


  1. preheat oven to 425 degrees.
  2. on a sheet pan, toss together broccoli, oil, salt, pepper and the red pepper flakes.
  3. roast until tender and browned at the edges, 20 to 25 minutes, tossing halfway through.
  4. remove from oven and set oven to broil.
  5. meanwhile, bring a large pot of salted water to boil.
  6. cook pasta according to package directions; drain.
  7. in a small bowl, stir together parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  8. toss cooked pasta with broccoli on baking sheet.
  9. season with salt and pepper to taste, then dollop with ricotta.
  10. sprinkle with parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes.
  11. sprinkle with lemon juice and serve.