Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the rutabaga noodles and broccoli and spritz with cooking spray, and season with salt and pepper. Roast for 15-20 minutes or until the noodles are al dente.

Once the rutabaga is done roasting, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the garlic and red pepper flakes. Let cook until fragrant, about 2 minutes, careful not to brown. Add the rutabaga noodles and sundried tomatoes into the pan, and toss well for 2-3 minutes to combine the flavors.

Divide into plates or bowls and top with a dollop of ricotta and drizzle of olive oil. Serve.