Preheat your oven to 400°F (200°C).
Wash and chop the broccoli into florets. Peel the garlic cloves and leave them whole. Spread the broccoli and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with salt and black pepper.
Roast the broccoli and garlic in the preheated oven for about 20-25 minutes, or until the broccoli is tender and slightly browned. Stir halfway through.
While the broccoli and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Chop the sun-dried tomatoes into bite-sized pieces. Reserve some oil if packed in oil.
In a large skillet over medium heat, combine the roasted broccoli, garlic, cooked pasta, and sun-dried tomatoes. Crumble the goat cheese on top and stir to combine.
Taste and adjust the seasoning with more salt and black pepper as needed. Serve warm, garnished with additional crumbled goat cheese or fresh herbs.
