4-5cupsof fresh broccoli floretsfrom about 3 heads of broccoli
1 1/2teaspoonskosher saltdivided
½cupgrated Parmesan cheese
Preheat the oven to 425 degrees.
Spread the florets in an even layer on a large baking sheet lined with foil. Drizzle the olive oil over the top. Sprinkle the salt over the top and, using your hands, give the florets a little toss so they are evenly coated in the oil. Pop them in the oven and roast for 20-30 minutes or until they are nicely caramelized and crispy around the edges.
While the broccoli roasts, bring a pot of water to a boil. Add the pasta and cook according to package directions (about 7ish minutes).
While the pasta boils, make the sauce. Melt the butter in a large pan over medium heat. Add the cream and whisk to combine. Bring it to a simmer and let it cook for a minute or two. Add the grated Parmesan cheese and 1/2 teaspoon of salt and stir until the cheese is melted.
Using tongs transfer the cooked pasta directly to the sauce. The pasta will bring with it some of the starchy water which helps thicken the sauce. Toss the pasta in the sauce for a couple minutes.
Remove the broccoli from the oven and transfer to a cutting board. Run your knife through the florets to roughly chop them (see note). Stir them into the pasta and serve.
You don't have to chop up the broccoli, but I find it's a little easier to eat and every bite has a little bit of roasted goodness. If you prefer whole florets just toss them in the sauce as is and skip this step.