Instructions

• Preheat the oven to 450°F.
• In a baking dish, combine 1 1/2 lbs broccoli florets, 6–8 smashed garlic cloves and 2 tablespoons extra virgin olive oil; season with kosher salt and fresh pepper and toss to coat. Spread the broccoli in a single layer.
• Roast for about 20 minutes, tossing once halfway through, until the broccoli is browned and tender.
• Meanwhile, bring a large pot of salted water to a boil.
• Add 8 oz pasta and cook according to package directions until al dente.
• Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta.
• Add the drained pasta to the baking dish with the roasted broccoli and garlic and toss to combine.
• Add 1/2 cup of the reserved pasta water and 1/4 cup fresh grated Pecorino Romano; toss until the pasta is coated, adding more reserved pasta water if needed to reach the desired consistency.
• Taste and adjust with kosher salt and fresh pepper as needed, then serve immediately.