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Ricotta Broccoli Pasta Recipe

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

Contributor:  
Contributor:  
Taylor Topp

Category:
Category:

Ingredients:  
Ingredients:  
I5 ounce container ricotta cheese
1 large egg
4 cups broccoli florets
1/3 cup grated parmesan cheese
1 teaspoon fresh lemon juice
4 cloves garlic, minced
1 tablespoon olive oil
1 pound dry linguine or angel hair pasta
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
Red pepper flakes to taste

Directions:
Directions:
Cook pasta according to package directions. (Add broccoli florets as you add pasta to salted water)
In large Saute pan, add oil and heat over low heat. Add garlic and pepper flakes if using. Saute until garlic becomes fragrant. Just under 1 minute. Add ricotta, parmesan, spices, and egg. Mix well and continue to cook on low as pasta is cooking. To ricotta mixture, add lemon and lemon zest. Stir well. When pasta is ready, drain and add to ricotta mixture. Stir well. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Quick meals don't have to be tasteless or unhealthy. Protein, vegetables incorporated into one delicious meal. Add a side salad and dinner is served.

 

 

 

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