Pasta horns with broccoli and crispy topping

Ingredients:

• 3 cups pasta (about 340 g)
• 1 head broccoli, cut into small florets (about 4 cups)
• 6 tablespoons extra-virgin olive oil + extra for drizzling
• 0.5 tbsp. panko breadcrumbs
• Finely grated zest of 1 lemon
• 2 tbsp chopped fresh parsley
• 1 clove garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1 cup chicken broth
• 1 tbsp. freshly grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, until crisp and golden, 4-5 minutes, being careful not to burn them. Transfer to a small bowl and toss with the lemon zest and parsley, then season with salt to taste.
2. Add the pasta to the boiling water and cook according to the package directions until al dente. Wipe out the pan after frying the breadcrumbs and return it to medium heat. Add the remaining 4 tablespoons of olive oil and, when hot, add the broccoli and toss to coat. Cook until the broccoli is bright green, 2-3 minutes, then add the garlic and black pepper. Cook until the garlic is fragrant, about 1 minute, then pour in the broth. Simmer over low heat until the broccoli is tender, 5-6 minutes.
3. When the pasta is done, remove it from the water with a slotted spoon or small sieve and transfer it directly to the sauce, leaving the water in the pan. Heat the pasta and sauce for another 1-2 minutes to combine the flavors, then drizzle with 1 tablespoon of olive oil and toss again.
   
   If the sauce seems too thin, add up to 0.5 cups of the pasta water. Turn off the heat and stir in the cheese. Serve in warm bowls, sprinkled with the breadcrumb mixture.