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Lilly’s Table

 
 
Mushroom Stuffed Artichokes
© Lillys-Table.com Photo of Broccoli-Ricotta Pasta
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Broccoli-Ricotta Pasta

from Mushroom Stuffed Artichokes with Broccoli Ricotta Pasta, the Week of May 20, 2012.
View the next recipe for this meal.

Ricotta & broccoli come together to sauce up pasta in this quick week-day dish. Use brown-rice pasta to make this gluten-free. The stem is great to use here, but peel off the tough outer skin before chopping it up. For a bit more protein, sprinkle on pine-nuts or walnuts.

Ingredients

  • ½ lb pasta, whole-grain or brown-rice, penne is our fave for this
  • 1 teaspoon salt
  • 5 cups broccoli, florets & stems chopped
  • 1 cup ricotta cheese, or more if desired
  • ¼ cup parmesan cheese, grated
  • 1 clove garlic, finely minced
  • 1 lemon, zest & juice

Serving Size: 4 People

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Preparation Instructions

Bring a large pot of water to a boil. Add the pasta and salt, reserving a couple pinches for the end of cooking.

Chop the broccoli into bite-size pieces, including the delicious stems— peel any tough outer skin on the stems first.

Boil the pasta for about 6-9 minutes, follow the package directions. When it is still very el dente and needs only another 1-2 minutes of cooking, add the broccoli.

When they are both perfectly tender. Strain the pasta & broccoli reserving some of the cooking liquid.

Whisk about 1/2 cup of the pasta liquid with the ricotta, parmesan, garlic, lemon zest, and juice. Toss onto the pasta & broccoli. Finish with a few grinds of fresh black pepper if desired. Serve immediately.

If making ahead:
Spread into a baking dish, sprinkle on a bit more parmesan and bake just prior to serving. Set the oven at 375 for about 10-15 minutes.