Lunch today will be pasta in broccoli and ricotta sauce, left over from last night’s dinner. The recipe is super-easy, requires only one pot (yeah, less clean up!) and is super tasty. Here’s how you make it:
- Broccoli (about a pound and a half – I tend to guess.)
- One clove of garlic (if you’re not a huge garlic person, pick a smaller clove)
- 1 cup ricotta (part-skim or whole)
- 1/2 cup parmesan
- Half a box of small or medium conchiglie (shell) pasta
Fire it up!
1.) Boil four or five quarts of water with a tsp of salt. Add the broccoli, boil for five or six minutes. Mince the garlic.
2.) Fish the broccoli out of the water with a slotted spoon, and add the garlic and broccoli to the food processor. Keep the broccoli water boiling, add the pasta.
3.) Give the broc and garlic a few quick chops in the food processor, turning the broccoli into small chunks (we’re not aiming for puree here!) Spoon into a bowl and add the parmesan, ricotta and a little salt to taste.
4.) Once the pasta is ready, drain it, saving a bit of the water in a glass in case the sauce needs it. Return the pasta to the pot, and add the broccoli and cheese mixture. Stir. (Add water if necessary.)
5.) Spoon out and enjoy! Makes enough for three to four people.
(Original recipe can be found in The Complete Book of Pasta and Noodles.)
Three Reasons Why I Love This Recipe:
2.) It’s a great alternative to pasta and tomato sauce.
3.) It’s a great lunch – it reheats without drying out the pasta and it’s filling. (Cover with microwave safe lid, add a little water if you’re worried it’ll be dry.)