Best Ricotta Broccolini Pasta Recipes

SICILIAN STICK TO YOUR RIBS MEAL: MEATLOAF BRASCIOLE (ROLL UPS), PASTA, BROCCOLINI AND RICOTTA

Steps:

• Preheat oven to 450 degrees F.
• Put water on to boil for your pasta.
• Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. Cover meat with arugula or spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly.
• Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
• Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
• While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
• To hot, cooked pasta add a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste. Portion pasta onto dinner plates alongside meat roll slices and top pasta with tomatoes and freshly ground pepper.

PASTA SALAD WITH RICOTTA SALATA AND BROCCOLINI

Steps:

• Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl.
• Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.

BROCCOLINI- RICOTTA PASTA

Steps:

• Put water on to boil for your pasta.
• Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
• While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
• Once pasta is cooked, drain it and toss it with a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste.

RICOTTA & BROCCOLINI PASTA

Steps:

• Blanch Broccolini then saute in olive oil and garlic Boil Pasta In Large bowl, dump ricotta, parm, butter, salt & pepper and ladle in a couple cups of the boiling, starchy, pasta water. Mix it up and you got sauce. Drain pasta and broccolini, mix altogether and top with halved cherry tomatoes.

MAMMA'S BROCCOLINI AND RICOTTA PASTA

Steps:

• Cook pasta to package directions. Retain one cup of cooking water.
• Simmer broccoli in a cup of water, covered, 5 minutes; drain.
• Heat evoo in a big deep skillet over medium heat. Add chicken and garlic. Cook until chicken is fully cooked.
• Add Broccolini, pasta, ricotta, reserved pasta cooking water, thyme, nutmeg, salt, and pepper to the pan. Toss until creamy, then transfer to a serving platter.

RICOTTA PASTA WITH BROCCOLINI

Steps:

• Put a large pot of water over high heat for the pasta. When water boils, add salt and pasta. Cook according to package directions, until al dente. Reserve 1 cup cooking water and drain the rest. In a small saucepan, simmer broccolini in a cup of water, covered, 5 minutes; drain. If using broccoli rabbi, simmer 8 to 10 minutes to extract bitterness. Drain well. Heat olive oil in a big, deep skillet over medium heat. Add chicken and garlic. Cook until chicken is cooked through, 5 to 8 minutes. Add broccolini, pasta, ricotta, the reserved pasta cooking water, thyme, nutmeg, salt, and pepper to the pan. Toss until creamy, then transfer to a serving platter. Serve with a tomato and onion salad and crusty bread.