Pasta, Cheese and Trees

pasta and trees
This recipe was in a recent issue of Parents magazine and I knew that the kids and I would love it. Broccoli is one of our favorite veggies and we don't eat a lot of pasta dishes, so it is always welcome in the dinner line up. It was easy and pretty good. The ricotta didn't get as creamy as I was hoping, but the flavor was still good. My husband didn't think it should be considered a meal on it's own though :-).

•1 pound penne, corkscrew pasta, or medium shells (I used gluten-free spirals)
•1 pound broccoli tops
•1 tablespoon extra-virgin olive oil (EVOO)
•2 tablespoons butter, cut up
•3 cloves garlic, chopped
•1 cup ricotta cheese (I used skim)
•1/2 cup grated Parmesan or Romano cheese
• Salt and freshly ground black pepper, to taste

1. Cook pasta to al dente according to package directions. Meanwhile, pull apart broccoli into small "trees." Put the broccoli into a pot and add enough water to just cover the tops. Bring the water to a boil and add 4 pinches salt. Cook for 5 minutes once the water comes to a boil. Drain.
2. Pour EVOO and butter into a deep frying pan and heat over low heat. When the butter melts, add the garlic and cook 5 minutes. Stir in broccoli and cooked pasta. Add ricotta and Parmesan, and stir to combine. Season with salt and pepper.


Shari said...

Sounds delicious! :)