"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Broccoli Ricotta Pasta Recipe

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This recipe for Broccoli Ricotta Pasta, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Schilloff
Added: Thursday, July 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Barilla plus penne
8 oz part skim ricotta
2 T olive oil
1 bunch fresh broccoli broken into florets
1/2 can evaporated milk
1 medium onion, finely diced
1-2 cloves garlic crushed and finely chopped
1 T capers
1 lemon zest and juice
1-2 sprigs fresh thyme
Chicken broth
salt and pepper

Directions:
Directions:
In a large frying pan, saute onions in olive oil, season with salt, pepper and thyme. Once onions are tender, add garlic, capers, lemon juice and lemon zest and cook an additional 2-3 minutes until garlic and lemon are fragrant. Deglaze the pan with a couple glugs of chicken broth and stir well. After a minute, add evaporated milk and reduce heat to low. Add entire container of ricotta cheese and let cheese melt into sauce, while pasta and broccoli cooks. Season with salt and pepper to taste.

Bring a large pot of water to boil for the pasta. When the water boils, salt the water add the broccoli and cook for 2-3 minutes, remove with slotted spoon, drain and set aside. Add the pasta and cook until al dente. Reserve 1/2 to 1 cup of the cooking liquid before you drain the pot.

Return the drained pasta and broccoli back to the frying pan with the sauce. Mix well.Add as much of the reserved pasta water as you need for the desired consistency. Season with salt and pepper. Serve in pasta bowls with liberal amounts of grated cheese on top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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