Pairs well with Creamy Pasta with Broccoli and Ricotta
Creamy Pasta with Broccoli and Ricotta
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A quick and sumptuous Italian dish featuring Spaghettoni and broccoli in a creamy ricotta sauce, ready in just 10 minutes.
00:15:00 total
Serves 2
easy
Pasta / Noodle Course
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Ingredients
- Spaghettoni - 300g
- Broccoli - 500g
- Ricotta cheese - 200g (fresh, not smooth creamy type)
- Garlic cloves - 2-3
- Basil - 1 (fresh bunch)
- Pecorino Romano cheese - to taste
- Extra virgin olive oil - as needed (EVOO)
- Salt - to taste
- Pepper - to taste
Instructions
- Prepare Broccoli: Start by cutting the broccoli. Remove the end part and slice into pieces, keeping some larger for blending later on. Chop up the stem as it will also be blended.
- Boil Pasta and Broccoli: Fill a large pot with water and bring to a boil. Add 1 tablespoon of sea salt, the spaghetti, and broccoli. Cook for about 10 minutes, stirring occasionally.
- Make Broccoli Sauce: In a blender, add EVOO and garlic. Blend until creamy. Five minutes into boiling, remove the larger broccoli pieces and the stem, and add them to the blender. Blend, adding more EVOO or pasta water as needed to achieve a creamy consistency.
- Prepare Ricotta Mixture: In a bowl, combine ricotta and a sprinkle of pecorino cheese. Mix in a bit of pasta water until it reaches a smooth, creamy consistency.
- Combine Pasta with Broccoli Sauce: Heat a frying pan over medium-high heat. Pour in the blended broccoli cream. Add torn basil leaves and a little pasta water. Transfer the cooked pasta and remaining broccoli into the pan, adding extra pasta water if too dry. Toss to combine.
- Serve: Twirl the pasta onto plates. Spoon broccoli sauce over the pasta, then dollop the ricotta mixture on top. Garnish with fresh basil, pepper, and pecorino cheese.
