Farfalle Pasta With Broccoli And Ricotta Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta to it.
• Cook for 12-14 minutes or until it is al dente.
• Heat olive oil in a large skillet on medium flame.
• Once its hot, toss in the garlic and stir-fry for 30 seconds.
• Add broccoli florets, salt, pepper and mutmeg.
• Cook for 4 minutes or until the broccoli is just tender.
• Remove from heat.
• Put the broccoli in a bowl.
• Add ricotta cheese to it.
• Now, drain the pasta and add it to the broccoli florets bowl.
• Toss and serve immediately.
• Enjoy!

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.
• Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time. Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook, stirring occasionally, for 5 minute.
• After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
• Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
• Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
• Add the broccoli and pasta; toss to coat.
• Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
• Transfer to a platter to serve.