Ziti with Broccoli and Ricotta Sauce
March 27, 2009, 2:44 pm
Filed under: Main Dishes

This is a great way for someone who loves Ricotta to make a nice thick creamy sauce for pasta without all of the usual calories, as the recipe calls for part-skim or low-fat Ricotta.  Unfortunately in our house, this recipe received mixed reviews.  I thought it was okay (not great), D.Jones thought it was okay as well, but was put off by the texture of the ricotta, and Cooper wouldn’t eat anything except the broccoli, so I’m guessing he had the same issues because he loves pasta.  If you love Ricotta though…this may be for you.

Taken from Quick Vegetarian Pleasures by Jeanne Lemlin.

Ziti with Broccoli and Ricotta Sauce

1/2 lb. ziti or penne (I used whole wheat)

1 T. unsalted butter

1 T. olive oil

3 garlic cloves, minced

1/4 tsp crushed red pepper flakes (more or less to taste)

3 scallions, thinly sliced

4-5 cups of small broccoli florets

1 cup part-skim ricotta cheese, at room temp

1/4 cup milk

1/4 cup grated parmesan

1/4 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

fresh ground black pepper to taste

Bring a large pot of water to a boil, then cook the ziti until al dente. 

In saucepan or skillet, heat butter and olive oil over medium heat.  Add garlic, red pepper flakes and scallions.  Saute 2 minutes, stirring frequently.  Add broccoli and toss to coat, adding 3 T. or water.  Cover the pan and cook until broccoli is just tender and bright green (about 5 min?).  Keep warm over low heat.


In medium bowl, beat together ricotta, milk, Parmesan, basil, oregano, salt and pepper, along with 2 T. of the boiling pasta water.

Drain ziti in colander.  Place in large serving bowl or return to the pot.  Stir in the ricotta mixture to coat, then toss with the broccoli and serve immediately. 


I served ours with just a side salad of mixed greens tossed with a Balsamic vinaigrette.



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