Farfalle Pasta With Broccoli And Ricotta Recipes

FARFALLE WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. 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 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

FARFALLE PASTA WITH BROCCOLI AND RICOTTA

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!

FARFALLE WITH BROCCOLI

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.

RICOTTA, BROCCOLI & LEMON PENNE

Steps:

• Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
• Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
• Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.