Ricotta cheese isn’t just for stuffing inside ravioli or tortellini, or adding on top of a pizza (try this, you’ll never go back!). It’s also an easy way to make a creamy sauce that doesn’t involve all the fat and calories of heavy cream.
- 2 large heads broccoli (or 3 medium heads)
- 1 medium lemon
- 1 pound short pasta such as ziti, fusilli, orecchiette or farfalle
- 2 cups whole-milk ricotta cheese
- Red pepper flakes
- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, drain and set aside.
- Meanwhile, chop broccoli into florets. Add to a large bowl with a few tablespoons of water and steam in the microwave until tender but still crisp.
- Zest and juice lemon. Add zest and juice to a food processor along with ricotta. Season with salt, pepper and red pepper flakes to taste. Process until airy and smooth, scraping down sides as needed, about 20 seconds.
- Return pasta, broccoli, ricotta mixture and 1/4 cup pasta water to the pot. Stir, adding more pasta water as needed, until the sauce coats and clings to the pasta. Serve as is or with grated Parmesan.
Source: Adapted from a recipe by Kitchn