Pasta with Roasted Broccoli, Garlic, and Almonds | America's Test Kitchen

Ingredients

• 2 heads garlic , papery skins removed, top quarter of heads cut off and discarded
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 1/2 pounds broccoli
• Table salt and ground black pepper
• 1/4 teaspoon sugar
• 1 pound pasta (see note)
• 1/4 teaspoon red pepper flakes
• 2 - 3 tablespoons lemon juice
• 1/4 cup chopped fresh basil leaves
• 2 ounces Manchego cheese , grated (about 1 cup)
• 1/4 cup slivered almonds , toasted