Roasted Broccoli and Lemon Pasta

• 3 tablespoons olive oil divided
• 1 medium head broccoli cut into uniform florets (about 4 cups)
• 2 medium leeks trimmed and sliced into ¼ inch rounds (white and light green parts only)
• 2 lemons cut into thin rounds and seeds removed
• salt and pepper to taste
• 10 ounces Whole wheat Penne pasta or pasta of choice, cooked al dente
• ½ teaspoon crushed red pepper flakes

For the Almond Parmesan:

• 1 cup raw almonds
• 3 tablespoons nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt