Penne with broccoli and ricotta

Ingredients for 4 servings:

• 280 g penne rigate
• 400 g broccoli florets
• 250 g ricotta
• 120 g red onion(s)
• 2 cloves garlic
• 25 g dried tomatoes
• 50 g Parmesan
• 3 tbsp, heaped almond flakes
• 3 tbsp olive oil
• 1 bunch of rocket
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian pasta

Finely dice the garlic and red onions. Separate the broccoli into very fine florets. Finely chop the stalks. Cut the tomatoes into fine strips. Clean and wash the rocket, drain and roughly chop. Finely grate the Parmesan. Blanch the broccoli in boiling salted water for 3 minutes, drain, refresh and drain well. Cook the penne in boiling salted water according to the package instructions until al dente. Drain the pasta, reserving 160 ml of the pasta water and letting the pasta drain. Heat the olive oil. Sauté the garlic, onions, tomatoes and almonds for 2-3 minutes. Add the broccoli and sauté for 3 minutes. Season with salt and pepper. Add the pasta and pasta water to the pan with the broccoli and let it simmer briefly. Stir in the ricotta, season with salt, pepper and nutmeg. Briefly mix in the rocket. Transfer to a bowl, sprinkle with Parmesan and serve immediately.