Roasted Broccoli Pasta

This was an absolute winner for a weekday eating. It took maybe 40 minutes or so.

First we turned the oven to 425F. Then we tossed 2 heads worth of broccoli florets onto a baking tray and seasoned them with cumin, salt, and pepper.

We stuck them into the oven for 20 minutes.

In the meantime, we cooked 1lb of pasta.

In a food processor we whizzed up 2 slices of stale bread, a handful of freshly shredded Parmesan, the zest of 1 lemon, salt, and pepper.
Then we tossed it all together: the cooked broccoli, the pasta, and the bread and cheese mixture. As well as a small container of ricotta cheese, and a couple of glugs of olive oil.

We broiled the heap of goodness for a few minutes to get a nice crispy crust going and dug in. Totally delicious.