Broccoli and Leek Pasta

Ingredients:

• 1 small bunch broccoli, cut into flowerets
• 2 TBS olive oil, divided
• Freshly ground pepper, to taste
• 2 leeks, white part only, thinly sliced
• Red pepper flakes (optional)
• 2 oz soft goat cheese
• 1/4 cup low-sodium chicken or vegetable broth plus more to complete sauce
• Asiago, freshly grated for garnish
• 8 oz cooked pasta

Preheat oven to 400°. Toss broccoli flowerets in 1 TBS olive oil, and roast until lightly browned (about 10-15 mins). While broccoli is roasting, sauté sliced leek in remaining 1 TBS olive oil, until softened but not browned.

Combine goat cheese with broth, and off direct heat, add to fully cooked leeks and combine. Heat gently, adding additional broth (up to 1 cup) until desired consistency. Add roasted broccoli to leek mixture, and toss with cooked pasta. Plate and garnish with grated Asiago.