Pasta with Broccoli and Ricotta

Name: Pasta with Broccoli and Ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Salt and pepper; 1 ½ bunches broccoli (about 1 1/2 lb. total), cut into florets, stems reserved for another use; 1 pound medium shells or penne; 1 ½ cups ricotta; ½ cup grated Parmesan; 2 teaspoons grated lemon zest; 1 teaspoon fresh thyme, finely chopped; 2 tablespoons olive oil; 4 cloves garlic, minced

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $3.23 /serving

Author : MyRecipes

Ingredients

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Salt and pepper1 ½ bunches broccoli (about 1 1/2 lb. total), cut into florets, stems reserved for another use1 pound medium shells or penne1 ½ cups ricotta½ cup grated Parmesan2 teaspoons grated lemon zest1 teaspoon fresh thyme, finely chopped2 tablespoons olive oil4 cloves garlic, minced

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.