Broccoli and Ricotta Pasta

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Our second recipe for meals that are healthy, fast and inexpensive to make: Broccoli and Ricotta Pasta

Our friend, Lavinia lived in Davis for a year. She grew up on Forli but now lives in Cesena, Italy with her husband, Marco. She invited Malcolm and I to dinner and made this wonderful pasta that is so easy to make. I normally make this during harvest when we have very little time to cook. It is extremely filling, healthy and tasty. Children like it because of the cheese and gets them to eat some veggies. Thank you Lavinia for teaching me this recipe.

Recipe for 4:

 

 Ingredients:
Olive Oil
6 Big talks of broccoli cut into bite size pieces
12 oz. of Ricotta Cheese
1 16 oz. box of Penne or Rigatoni Pasta (Lavinia uses Rigatoni)
Sea salt to taste
  Directions:
Fill a large pot with water and put on the stove to boil. Add a handful of salt to the water. Once boiling add the pasta. One minute later add the broccoli. Once the pasta is al dente drain the pasta and broccoli and return to the pot. Try to leave a bit of the water or reserve some water before you drain. Add the ricotta cheese and olive oil and mix together until creamy. Add salt if needed. Serve immediately with parmigiana cheese on top.
My friend Lavinia does not put the parmigiana cheese on top nor does she use the olive oil but I do as I think it adds more flavor.