Pasta with baked broccoli, sun-dried tomatoes and mozzarella

Ingredients:

• 1 head of broccoli (about 450 g), tough stems removed
• 2 tbsp. l. olive oil
• 200 g of mezzi-rigatoni pasta
• 0.5 cups sun-dried tomatoes in oil, drained and thinly sliced, + 1 tbsp. oil from a jar
• 170 g fresh mozzarella, diced (1 cup)
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 425°F (220°C). Coarsely chop the broccoli florets and tender stems and season with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer on a rimmed baking sheet and bake until tender and crispy on the edges, 20 minutes.
2. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to package directions. Pour off 0.5 cups of water, then drain the pasta in a colander.
3. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup of the pasta cooking water, the remaining 1 tablespoon of olive oil, and the sun-dried tomato oil. Add the mozzarella, parsley, and enough of the reserved pasta cooking water to create a light sauce. Season with salt and pepper to taste.