Pasta Broccoli
Pasta with broccoli, ricotta, and pine nuts is a comforting family meal, ready in 30 minutes!
Servings: 4 servings
Ingredients
- 3/4 lb pasta, a curly or corkscrew shape works well for holding the sauce
- 1 head of broccoli, cut into small florets (at least 2 heaping cups)
- 1 or 2 cloves garlic, minced
- 2-3 Tbsp olive oil
- 1 1/2 cups whole milk ricotta cheese
- 1/3 cup pesto, make it fresh or buy the freshest you can
- 1/2 cup pine nuts, toasted
- 1/2 cup freshly grated aged Italian cheese
- a squeeze of lemon
- salt and freshly cracked pepper
Instructions
- Cook the pasta until barely al dente. Drain and set aside.
- Microwave the broccoli with a couple of tablespoons of water for 3 minutes, or steam briefly so it is just no longer crunchy, and is bright green.
- Drizzle the oil in the same pot you cooked the pasta in. Saute the garlic for a minute and then add the broccoli. Stir and cook just a minute to infuse the garlic flavor.
- Put the pasta back in the pan, and add in the ricotta. If you are using store-bought ricotta it will melt down a bit in the hot pan. For a creamier sauce you can add in a little milk, cream, or pasta water to thin the cheese. If you are using fresh ricotta it won't melt, but that's ok.
- Take the pan off the heat and add the pesto, salt, pepper, grated cheese and lemon. Mix well and check the seasoning, it takes a fair amount of salt. Top with the toasted pine nuts.
Nutrition
Calories: 835 kcal · Carbohydrates: 81 g · Protein: 34 g · Fat: 43 g · Saturated Fat: 13 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 13 g · Cholesterol: 58 mg · Sodium: 527 mg · Potassium: 883 mg · Fiber: 8 g · Sugar: 6 g · Vitamin A: 1880 IU · Vitamin C: 136 mg · Calcium: 467 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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