- serves 4
2 bunch broccoli
1 lb(s) (500 g) pasta shells, or other dried pasta shapes
2 Tbsp (25 mL) salt
1 Tbsp (15 mL) olive oil
2 clove garlic, minced
¼ tsp (1 mL) hot pepper flakes
½ cup (125 mL) ricotta or Parmesan cheese
1. Bring a large pot of water to a boil. Add salt. Meanwhile, separate broccoli florets from the stalks (or peel the broccoli stems and cut into small cubes.) Add the broccoli to the boiling water and cook until tender but still bright green, about 5 minutes. Remove broccoli with slotted spoon.
2. Add pasta and cook to desired doneness, 8-12 minutes(check package guidelines). Drain reserving 1 cup (250 mL) of the pasta water.
3. In a small skillet, heat olive oil over medium heat and add garlic and hot pepper flakes. Saute until garlic is fragrant, about 1 minute. Add drained broccoli. Mix in ricotta cheese and pasta, until sauce is creamy. If sauce is too dry, add as much pasta water as desired to get a creamy consistency.