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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- Salt and pepper
- 1 1/2 bunches broccoli (about 1 1/2 lb. total), cut into florets, stems reserved for another use
- 1 pound medium shells or penne
- 1 1/2 cups ricotta
- 1/2 cup grated Parmesan
- 2 teaspoons grated lemon zest
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
Method
- Bring a large pot of salted water to boil. Add broccoli and cook until just tender, about 2 minutes. With a slotted spoon, transfer broccoli to a bowl. Add pasta to boiling water and cook until al dente, 10 to 13 minutes or as package label directs.
- While pasta is cooking, combine ricotta, Parmesan, lemon zest and thyme in a medium bowl. Warm oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Stir in broccoli, season with salt and pepper, and cook, stirring occasionally, until heated through, about 1 minute longer.
- Drain pasta, reserving 1/2 cup cooking water. Return to pot and stir in broccoli and ricotta mixture, adding cooking water to moisten as necessary. Season with salt and pepper. Serve.
