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2 ½ pounds broccoli, cut into bite-size florets
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2 tablespoons extra-virgin olive oil, more as needed
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1 teaspoon cumin
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¾ teaspoon kosher salt, more as needed
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½ teaspoon red pepper flakes, or to taste
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12 ounces tube-shaped pasta
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⅓ cup grated ricotta salata
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⅓ cup Margot's Morsels Primo Parmesan crumbs
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1 tablespoon finely grated lemon zest
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½ teaspoon freshly ground black pepper
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12 ounces best quality, whole milk ricotta
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Fresh lemon juice, for serving (optional)
Heat oven to 425 degrees. In a large bowl, toss together broccoli, oil, cumin, 3/4 teaspoon salt and red pepper flakes. Spread out on a rimmed baking sheet and roast until tender and browned at the edges, 18 to 25 minutes, toss halfway through. Remove from oven and set oven to broil.
Bring a large pot of salted water to boil. Cook pasta according to package directions and drain.
In original bowl used for tossing broccoli and spices, stir together Ricotta, bread crumbs, lemon zest, a generous 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.