Add the ricotta cheese, salt, pepper, 1/2 teaspoon of lemon zest, and a tablespoon or water or milk to a blender or food processor. Blend until smooth and creamy. Set aside.

Preheat oven to 425° F. Spray a baking sheet with cooking oil. Add the broccoli florets and smashed garlic cloves to the baking sheet. Drizzle with a tablespoon of olive oil, salt, pepper and 1/4 teaspoon of red pepper flakes. Toss together with your hands until the broccoli is coated. Spread into a single layer.

On the other half of the sheet pan squeeze the uncooked sausage out of the casing and break it up into bite sized pieces. Place the sheet pan in the oven and roast for 15 minutes, tossing halfway through the cooking time.

While the broccoli and sausage roast, cook the pasta. Reserve 1/2 a cup of the pasta water and then drain the rest.

Add the broccoli, sausage and Parmesan cheese to the pasta. Finely chop the roasted garlic and add it to the pasta along with the lemon zest and lemon juice. Pour in some of the reserved pasta water to loosen everything and create a sauce.

Season with the remaining 1/4 teaspoon of red pepper flakes and additional salt and pepper if needed. Top the pasta with dollops of the whipped ricotta.