Farfalle Pasta With Broccoli and Ricotta |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is Alva Carpenter's recipe from the SLIM LINES column, Thursday. Enjoy! Ingredients:
1 lb farfalle pasta |
2 tablespoons extra virgin olive oil |
2 cloves garlic, peeled,washed and crushed |
4 cups fresh broccoli florets |
salt |
1/8 teaspoon nutmeg |
fresh ground black pepper, to taste |
1 cup part-skim ricotta cheese |
Directions:
1. Bring a large pot of salted water to a boil.
2. Add pasta to it.
3. Cook for 12-14 minutes or until it is al dente.
4. Heat olive oil in a large skillet on medium flame.
5. Once its hot, toss in the garlic and stir-fry for 30 seconds.
6. Add broccoli florets, salt, pepper and mutmeg.
7. Cook for 4 minutes or until the broccoli is just tender.
8. Remove from heat.
9. Put the broccoli in a bowl.
10. Add ricotta cheese to it.
11. Now, drain the pasta and add it to the broccoli florets bowl.
12. Toss and serve immediately.
13. Enjoy!
|
|