Pasta with Roasted Broccoli

This is a recipe that I get to try out and give my input of how it tasted and how long it took to get it prepared.  So I want to share with you and let me know what you think and how you like it; what you think of it and if there is something to change, what it would be.  I look forward to hearing from all of you.

Our goal was to produce a pasta dish with a clean roasted vegetable flavor, bound together with a flavorful sauce that isn’t clumpy or wet. The sauce should accent the flavor of the vegetables, rather than covering it up.

Pasta with Roasted Broccoli
Serves 4

This dish is best with short molded pasta, like campanelle, fusilli, or orecchiette. To be efficient, once the garlic has started roasting, proceed with preparing and roasting the broccoli. This way, they should finish roasting at about the same time. Similarly, once the broccoli has started roasting, bring the pasta cooking water to a boil and cook the pasta.

2 heads garlic, papery skins removed, top quarter of heads cut off and discarded, heads cut in half vertically
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 large head broccoli (about 1 1/2 pounds)
Table salt and ground black pepper
1/4 teaspoon sugar
1/4 teaspoon red pepper flakes
2 to 3 tablespoons juice from 1 lemon
1 pound pasta (see note)
1/4 cup chopped fresh basil leaves
2 ounces manchego cheese, grated (about 1 cup)
1/4 cup slivered almonds, toasted

1. Adjust oven rack to middle position, place large rimmed baking sheet on middle rack, and heat oven to 500 degrees.

2. Cut two 12-inch sheets of foil and spread flat on counter. Place two garlic halves, cut side up, in center of each square of foil. Drizzle 1/4 teaspoon oil over each half and seal packets. Roast packets on oven rack, cut side up, until very tender, about 30 minutes. Open packet and set aside to cool.

3. While garlic is roasting, cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 2 tablespoons oil and toss until evenly coated. Sprinkle with 1 teaspoon salt, 1/4 teaspoon sugar, and black pepper to taste. Toss to combine.

4. Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Roast until broccoli is well-browned, 10 to 15 minutes. Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2-inch pieces.

5. While broccoli is cooking, bring 4 quarts water to boil in large stockpot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste; stir in red pepper flakes, and 2 tablespoons lemon juice. Slowly whisk in remaining 4 tablespoons oil.

6. Drain pasta, reserving 1 cup cooking water, and transfer back pot. Add chopped broccoli to pasta; stir in garlic sauce, 1/4 cup cooking water, basil, and 1/2 cup cheese. Adjust consistency with additional cooking water; season with salt, pepper and additional lemon juice to taste. Serve immediately, passing remaining 1/2 cup cheese and toasted nuts.