A few spoonfuls of ricotta cheese adds creaminess to this simple but satisfying broccoli pasta.
Ingredients
- 1 (16 oz) box rigatoni
- 1 (12 oz) pkg broccoli florets
- 3 tbsp butter
- 1 tbsp minced garlic
- 1 cup part-skim ricotta
Steps
- Cook the rigatoni according to package directions in salted water. Cut any larger broccoli florets into smaller pieces.
- Meanwhile, in a large skillet, melt the butter on medium-high. Add the garlic and cook 1 min., stirring constantly. Add broccoli and cook 2 min. Add ¼ cup water and cover. Cook 5–7 min., until broccoli is tender, stirring twice. Season with salt and pepper.
- Drain pasta, reserving ½ cup cooking liquid. Return pasta to pot and toss with broccoli mixture and ½ cup ricotta until well mixed. If pasta seems dry, add reserved pasta cooking liquid.
- Divide pasta among 6 bowls. Divide remaining ½ cup ricotta among bowls with a dollop on each. Season with pepper.
Tags
- S2 2018
Nutrition information
- Calories 407kcal 20%
- Fat 10.4g 16%
- Saturated fat 5.9g 30%
- Carbs 62.2g 21%
- Sodium 73mg 3%
- 2.2g sugar
- 2.5g fiber
- 16.4g protein
- 28mg cholesterol
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