Broccoli, Pasta, with Cheesy Crunchy Topping

Enough for a good feed for 2 people...with some pickings for late arrivals,
which is what happened our house last night
Vegetarian...as long as you eat cheese of course
This was on the NYT Cooking site

There was a couple of changes that I made, due to dietary requirements for a member of the family
and it worked really well

1 head Broccoli broken into florets
2 tablespoons Olive oil
1 tsp cumin ground seeds
Sea salt
1/2 tsp red pepper flakes, or to taste
2 cups penne or similar pasta

1/3 cup finest grated Parmesan Cheese
1/3 cup Panko Bread Crumbs
1 tablespoon finely grated lemon zest
Freshly ground black pepper
100 gms Goats Feta

Fresh lemon juice
Heat Oven to 200 C
On a rimmed baking sheet toss together broccoli, oil, cumin, salt and red pepper flakes
Roast until tender and browned at the edges 15-20 minutes
Tossing halfway through

Remove from oven and set aside
Turn oven onto Grill function

Meanwhile bring a large pot of salted water to the boil
Add pasta and cook to according to manufacturers directions
Drain

In a small bowl mix Parmesan, Panko, lemon zest, some sea salt 
and freshly ground black pepper

Toss cooked pasta with the broccoli, in a gratin dish
Crumble the Feta over the top

Sprinkle the Parmesan, breadcrumb mix
Drizzle very generously with Extra Virgin Olive Oil

Under the griller till topping is golden brown
2-4 minutes

Sprinkle with lemon Juice and serve

You can prepare ahead then pop under the grill when you want to eat
Might take a little longer but you can judge that