Method

1. 01

   Preheat oven to 425°F. Toss broccoli florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through, until edges are crispy and the florets are tender.

2. 02

   While broccoli roasts, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.

3. 03

   In a large skillet over medium heat, melt butter. Add minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.

4. 04

   Sprinkle flour over garlic and stir for 1 minute to form a paste. Slowly pour in milk, whisking constantly to avoid lumps. Simmer for 3–4 minutes, stirring often, until the sauce thickens.

5. 05

   Remove from heat and stir in Parmesan until fully melted and smooth. Season with salt and black pepper to taste. If sauce is too thick, whisk in pasta water a splash at a time.

6. 06

   Add drained pasta to the sauce and toss gently. Fold in roasted broccoli and transfer to a serving dish or bowls.

7. 07

   In a small skillet, heat remaining 2 tablespoons olive oil over medium heat. Add panko breadcrumbs and toast for 2–3 minutes, stirring occasionally, until golden and crispy. Sprinkle over the pasta.