Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

INGREDIENTS

8 cups

broccoli florets (see note)

1/4 cup

extra virgin olive oil, divided

1 3/4 tsp

kosher salt, divided

1/4 tsp

black pepper, divided

8 cups

cauliflower florets (see note)

12 oz

whole wheat penne pasta

1 cup

reserved pasta cooking water

1 cup

shredded parmesan cheese (see note)

3 tbsp

lemon juice

1 tbsp

minced garlic