in Italy

Pasta with ricotta and broccoli

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Ingredients for 2 servings:

  • 250 g pasta of your choice
  • salt water
  • 200 g ricotta
  • 1 small head of broccoli
  • 1 handful of Parmesan
  • 1 shot of milk or condensed milk or cream
  • ½ cube of vegetable stock or meat stock
  • salt and pepper
  • 1 dash of olive oil, if necessary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious pasta with ricotta and broccoli sauce

Cook the pasta al dente in salted water according to the package instructions. Divide the broccoli into florets and cook in salted water for a few minutes until al dente. For the sauce, place the milk or cream in a small saucepan and add the ricotta. Bring to a boil, then stir in the seasonings and Parmesan cheese. Mix the cooked broccoli with the ricotta sauce and do not let it boil again. Divide the pasta among the plates and spoon the sauce over the pasta. Mix the olive oil into the sauce at the end or drizzle it over the pasta after the plates are arranged.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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