Spicy Roasted Broccoli Pasta NYTimes Cooking Melissa Clark Yield: 4 servings 2½ pounds broccoli, cut into bite-size florets 1 Tbsp. extra-virgin olive oil, more as needed 1 tsp. cumin seeds (optional) ¾ tsp. kosher salt, more as needed ½ tsp. red pepper flakes, or to taste 12 ounces chiocciole or other tube-shaped pasta ⅓ cup grated Parmesan cheese ⅓ cup panko bread crumbs 1 Tbsp. finely grated lemon zest ½ tsp. freshly ground black pepper 12 ounces best quality, whole milk ricotta Fresh lemon juice, for serving (optional) Heat oven to 425o. 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. 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 brocoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously wiith oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

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