Roasted Broccoli, Garlic and Toasted Almonds with Pasta

• 2 whole garlic bulb dry layers of skins removed, top quarter of heads cut off and discarded
• 5 1/2 tablespoons vegetable oil such as olive oil, canola oil, or any vegetable oil
• 1 1/2 pound broccoli florets
• 1 x salt and black pepper to taste
• 1 pinch sugar
• 16 ounce pasta 1 pound, such as fusilli, prefer whole wheat
• 1 x red pepper flakes to taste
• 2 tablespoons lemon juice freshly squeezed, or more to taste
• 2 tablespoons basil freshly chopped
• 3/4 cup manchego cheese grated
• 13 cup almonds sliced and toasted

1. Place the oven rack in the center of the oven.
2. Put a large rimmed baking sheet on the rack, and preheat the oven to 500 degrees.
3. Prepare one 12-inch sheet of foil and spread flat on the counter-top.
4. Set the garlic heads, cut-side up, in the center of foil.
5. Drizzle 1/2 teaspoon oil over each head and seal the packet.
6. Put the packet on the oven rack and roast until the garlic is very tender, 38 to 42 minutes.
7. Open the packet and set aside to let cool.
8. While the garlic is roasting.
9. Cut the broccoli at juncture of crowns and stems, remove outer peel from stems.
10. Cut stems into 2 to 3-inch lengths and each lengths into 1/2-inch thick pieces.
11. Cut crowns into 4 to 6 wedges depending on the size of the broccoli.
12. Add the broccoli in a large bowl along with 1 1/2 tablespoons oil, 1 teaspoon salt, black pepper to taste, 1 pinch of sugar, and toss until well coated and mixed.
13. Remove the baking sheet from the oven.
14. Carefully transfer the broccoli to the hot baking sheet and spread into even layer, arranging cut side down.
15. Bring the baking sheet back to the oven and roast until broccoli is well browned and tender, about 15 minutes.
16. Transfer the roasted broccoli to the cutting board.
17. When cool enough to handle, chop into 1/2-inch pieces.
18. While broccoli roasts, bring 4 quarts water to a boil in a large pot.
19. Stir in the pasta and about 1 tablespoon salt, and cook until ad dente.
20. Squeeze roasted garlic cloves from their skins into a small bowl.
21. With a fork, mash garlic to smooth paste, then mix in red pepper flakes and lemon juice to taste.
22. Slowly whisk in remaining 1 1/2 tablespoons of oil.
23. Drain pasta, reserving 1 cup cooking water, and return pasta to pot.
24. Stir in chopped broccoli, pasta and garlic sauce, 4 tablespoons of the cooking water, basil, and extra lemon juice to taste.
25. Sprinkle remaining cheese and toasted sliced almonds on top.
26. Serve right away.

garlic, vegetable oil, broccoli florets, salt, sugar, fusilli, red pepper, lemon juice freshly squeezed, basil freshly, manchego cheese, almonds

Taken from recipeland.com/recipe/v/roasted-broccoli-garlic-toasted-52134 (may not work)