Rating: 3 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Recipe by MyRecipes October 2014


Credit: Chris Villano; Styling: Gerri Williams for James Reps

Recipe Summary

10 mins
20 mins
30 mins
Serves: 6


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

494 calories; fat 16g; saturated fat 7g; protein 23g; carbohydrates 67g; fiber 6g; cholesterol 38mg; sodium 589mg.