Instructions

• Preheat the oven to 400°F (200°C). Spread 4 cups broccoli florets and 3 whole garlic cloves on a large baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Season with salt and black pepper to taste and arrange in a single layer. Roast until the broccoli is tender and edges are lightly browned, 15–20 minutes. Remove from the oven and let cool slightly.
• While the broccoli roasts, bring a large pot of salted water to a boil and cook 8 ounces whole wheat pasta according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
• Open the 16 oz jar of sun-dried tomatoes in oil. Pour the jar oil into a small bowl and set the bowl aside. Drain the tomatoes in a strainer and roughly chop them. Peel and roughly chop the roasted garlic cloves (they will be soft).
• Heat a large skillet over medium heat and add a little of the reserved sun-dried-tomato oil to coat the pan. Add the chopped roasted garlic and cook briefly until fragrant. Add the roasted broccoli and chopped sun-dried tomatoes and stir, cooking just until heated through.
• Add the drained pasta to the skillet. Crumble 2 ounces goat cheese over the pasta and gently stir to combine. Add some of the reserved pasta water a little at a time, stirring, until the goat cheese melts and forms a creamy sauce that coats the pasta.
• Taste and adjust seasoning with salt and black pepper as needed. Serve warm.