Broccoli and ricotta noodle bowl
We always throw something delicious together as we are unpacking and dealing with our harvest plunder. This is a great one for broccoli week. When the veg is totally minutes-from-the-field fresh, we do not need to blanch. If we have saved it a day or two later in the week, we blanch it to retain the bright green colors. The prep does not even really need the herbs, but we are usually anxious to get into that part of the garden.
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- 12 ounces pasta, any shape, any flour
- 1 1/2 pounds broccoli, washed, trimmed, cut into smallish pieces
- 3 tablespoons good-tasting extra-virgin olive oil
- 2 plump cloves garlic, minced
- salt and red pepper flakes to taste
- 1/4 cup rich vegetable or chicken stock, more if desired
- 1 stingy fist fresh herbs of your choice, minced
- 1/2 cup ricotta cheese
- Bring pasta water to a boil.
- If the broccoli is a few days old, throw into the pasta pot for two minutes, then dip out with a slotted spoon and rinse in cold water.
- While the pasta is cooking, heat the oil in a sauté pan over medium-high heat till it shimmers. Cook the garlic for two minutes till soft, but not brown.
- Add salt, pepper, and herbs and stir.
- Add the broccoli and sauté over medium heat for ten minutes till tender/crisp.
- Add broth and simmer for another two minutes.
- Dip out 1/2 cup of pasta water and reserve before draining the pasta in a colander.
- Run under cold water to stop the cooking.
- Return the pasta to the pot with its reserved water and add the broccoli mixture to incorporate. Add additional stock if you want a looser dish.
- Add cheese and heat through.
- Using a handful of salt in the pasta water imbues the pasta with the taste of the ocean and negates having to add salt later, which will just sit on top.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/