Sheet-Pan Spicy Roasted Broccoli Pasta
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds broccoli, cut into bite-size florets
- 2tablespoons extra-virgin olive oil, more as needed
- 1teaspoon cumin seeds (optional)
- ¾teaspoon kosher salt, more as needed
- ½teaspoon red pepper flakes, or to taste
- 12ounces chiocciole or other tube-shaped pasta
- ⅓cup grated Parmesan cheese
- ⅓cup panko bread crumbs
- 1tablespoon finely grated lemon zest
- ½teaspoon freshly ground black pepper
- 12ounces best quality, whole milk ricotta
- Fresh lemon juice, for serving (optional)
Nutritional analysis per serving (4 servings)
671 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 94 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 31 grams protein; 700 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), ¾ 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.
- Step 2
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
- Step 3
In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
- Step 4
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.
Private Notes
Comments
Almost all dried past is sold in 1 lb. packages but the Times insists on recipes that call for 12 ozs! End the oppression of 4 oz. pasta leftovers!
I'm not a ricotta connoisseur, but even in NJ, I'm disinclined to seek out a specialty cheese shop and pay the high price for artisanal ricotta. Choose a whole milk ricotta that has the following ingredients, like our Shop Rite store brand: "Milk, Vinegar, Salt." I can happily eat it right out of the container. Skip the name brands whose ingredients read like this: "Pasteurized Milk, Whey, Milkfat, Salt, Vinegar, Guar Gum, Carrageenan, Xanthan Gum."
Made as indicated, but: 1) Agree about the 12 oz. I used a 1-pound box. I'm feeding teens here. 2) If you think this is too dry? You're not using enough oil when you roast. 3) Easiest way to prep broccoli for roasting is to put it in a BIG bowl and toss. Keep that bowl. Use it to toss cooked pasta and broccoli before dumping back on the sheet pan. Mixing straight on the sheet pan is madness. 4) Garlic in the crumbs. 5) Zest your lemon before juicing, toss the zest w/the broccoli
What a lovely dinner. Turned a bag of broccoli into something beyond. Thank you.
You have to work really hard to mess this simple, delicious meal up.
Don't skip the cumin seeds! Delicious but boring without them. I've found whether or not it's dry depends on the moisture of the ricotta, not oil content (oil makes for a nice crisp topping).