Instructions

• Preheat the oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and crisp at the edges.
• Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
• In a large skillet over medium heat, add the cooked pasta, roasted broccoli, and spinach. Stir until spinach wilts, about 2-3 minutes.
• Add ricotta, Parmesan, garlic powder, and red pepper flakes (if using). Gradually stir in the reserved pasta water until creamy. Taste and adjust seasoning with salt and pepper. Serve warm, topped with fresh basil.