Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise Recipe

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Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise
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Ingredients
14
Count
Nutrition
473
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Cook pasta according to package directions until al dente.
  2. Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
  3. In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
  4. Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
  5. Preheat a large skillet over medium-high heat with the EVOO.
  6. Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
  7. Really go at breaking the meat up; it will make a difference in the end.
  8. Cook the meat until brown, about 4 to 5 minutes.
  9. While the sausage is browning, prepare the broccoli.
  10. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
  11. Once the sausage is brown, remove it to a paper-towel-lined plate.
  12. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
  13. Add the garlic and red pepper flakes and continue to cook 2 minutes more.
  14. Add the sausage back to the skillet along with the chicken stock.
  15. Ladle in some cooking water from the pasta and bring up to a simmer.
  16. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
  17. Add the lemon juice, parsley, and cooked, well-drained pasta.
  18. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
  19. Turn the heat off, add the grated cheese, and toss to combine.
  20. To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
  21. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 473.26 Kcal (1981 kJ)
Calories from fat 243.01 Kcal
% Daily Value*
Total Fat 27g 42%
Cholesterol 111.93mg 37%
Sodium 806.74mg 34%
Potassium 534.56mg 11%
Total Carbs 28.53g 10%
Sugars 2.8g 11%
Dietary Fiber 1.6g 6%
Protein 29.17g 58%
Vitamin C 37mg 62%
Iron 3mg 16%
Calcium 156.3mg 16%
Amount Per 100 g
Calories 141.42 Kcal (592 kJ)
Calories from fat 72.62 Kcal
% Daily Value*
Total Fat 8.07g 42%
Cholesterol 33.45mg 37%
Sodium 241.07mg 34%
Potassium 159.74mg 11%
Total Carbs 8.53g 10%
Sugars 0.84g 11%
Dietary Fiber 0.48g 6%
Protein 8.72g 58%
Vitamin C 11.1mg 62%
Iron 0.9mg 16%
Calcium 46.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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