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Pasta, Broccolini and Ricotta




Source of Recipe


Rachel Ray


Recipe Introduction


A very good side dish. I punched it up a little bit. I added some Parmesan cheese and hot sauce. She says that it will serve 4. I think more like 8.


List of Ingredients




1/2 pound cavatappi (corkscrew shaped hollow pasta) or rigatoni
1 pound broccolini, trimmed into florets
2 tablespoons butter
1 cup ricotta cheese
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme leaves
12 grape or small vine tomatoes, halved


Recipe



Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.

While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.

To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Top pasta with tomatoes and freshly ground pepper.