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
How to Make It
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 sauté 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.
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