Pasta with Homemade Ricotta & Roasted Broccoli

Preheat oven to 425 degrees F. Put a large pot of water on to boil.

Combine milk, cream and 3/4 teaspoon salt in a large heavy-bottomed pot.

Heat the milk mixture over medium-high heat, stirring occasionally, until it reaches 185 degrees F, 12 to 15 minutes. Stir in lemon juice and cook, without stirring, until the temperature is between 190 degrees F and 195 degrees F, about 1 minute more. Remove from heat and let stand for 10 minutes.

Line a large colander with 3 layers of cheesecloth and set it in the sink.

Pour the milk mixture into the prepared colander and let the ricotta drain.

Meanwhile, toss broccoli, garlic and 1 tablespoon oil in a large bowl. Transfer to a rimmed baking sheet.

Roast, stirring once, until tender-crisp, about 12 minutes. Return to the bowl.

Cook pasta according to package directions; drain. Add the pasta to the broccoli along with the remaining 1 tablespoon oil and 3/4 teaspoon salt and pepper and gently toss. Serve dolloped with the ricotta and topped with Parmesan and lemon zest.