Recipe: Broccoli-Ricotta Pasta Toss

BROCCOLI-RICOTTA PASTA TOSS

"Whole wheat noodles, fresh broccoli and reduced-fat ricotta cheese combine for a wholesome family meal that can be on the table in less than 20 minutes. You can flavor the sauce with fresh lemon zest and basil, but you can also add crushed red pepper flakes for a little heat. A sprinkling of parmesan cheese and toasted almonds or pine nuts add flavor and crunch."

1 (12 ounce) box whole wheat or whole grain penne pasta
16 ounces fresh broccoli florets
4 large garlic cloves, peeled and sliced
2 tablespoons olive oil
4 green onions (green tops included), thinly sliced
1 (15 ounce) container part-skim ricotta cheese
Juice and zest of 1 lemon
1/2 cup chopped fresh basil
Salt and freshly ground black pepper (to taste)
Garnishes (optional):
Shredded Parmesan cheese and toasted almonds or pine nuts

Bring a large pot of salted water to a boil. Add the penne and cook according to package directions. Add the broccoli florets and sliced garlic when there are 3 to 4 minutes left to the pasta cooking time. When the pasta is done, remove 1 cup of the pasta water from the pot and then drain the pasta and broccoli.

Return the drained pasta and broccoli to the pot. Drizzle with the olive oil and toss in the green onions. Stir in the ricotta cheese, lemon juice and zest and season with the salt and pepper. Add 1/4 cup of the pasta water and stir until the ricotta is creamy. Add more pasta water if a creamier sauce is desired. Toss in the basil, taste for seasonings and add more salt and pepper, if needed.

Garnish each serving with some of the parmesan and toasted almonds or pine nuts, if desired.

Makes 4-6 servings
Source: Karin Calloway, The Augusta Chronicle, April 16, 2008