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The Honolulu Advertiser

Posted on: Wednesday, April 20, 2005

SEVEN OR LESS
Ricotta sauce flavors pasta with broccoli

Associated Press

Ricotta cheese is delicious on its own, but it can also work as an ingredient in a variety of dishes. Here's a way to get dinner on the table in 20 minutes, with enough for six servings.

Pasta with ricotta and broccoli rabe (or broccoli florets) takes about 20 minutes to prepare.

Everyday Food magazine via Associated Press

Ricotta is made by combining milk with the whey left over from making provolone, mozzarella and other cheeses, an article in the April issue of Everyday Food magazine explains.

Its texture is soft and creamy, but slightly grainy; the taste is rich but mild. It is made in whole milk, part-skin and nonfat varieties, sold in the dairy case at grocery stores; fresh or bulk ricotta is sold at specialty stores.

Even when made with whole milk, ricotta is relatively low in fat. It's also rich in calcium and a good source of protein. Once opened, it will keep for about a week in the refrigerator. Check the expiration date and discard the whole container if you see any mold.

The following recipe is made with broccoli rabe (a non-heading broccoli that isn't widely available in Hawai'i; you can substitute broccoli florets or broccolini). Cut florets into small pieces; peel and coarsely chop the thick stems.

PASTA WITH RICOTTA AND BROCCOLI RABE

  • 1 1/2 pounds (1 to 2 bunches) broccoli rabe, coarsely chopped
  • 1 pound gemelli (or other short pasta)
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1/2 teaspoon red-pepper flakes
  • 15-ounce container part-skim ricotta cheese (1 2/3 cups)
  • 1 cup milk

In a large pot of boiling salted water, boil broccoli rabe or broccoli 1 minute; with a slotted spoon, transfer to a colander to drain. In same pot of water, cook pasta until al dente, according to package instructions. Drain pasta, and return to pot.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Add broccoli rabe; season with salt and pepper. Cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in ricotta and milk; cook just until heated through, 3 to 4 minutes.

Add contents of skillet to pasta; season with salt and pepper, and toss to combine. Serve immediately.

Makes 6 servings.

• Per serving: 472 calories, 12.5 g fat, 23.7 g protein, 67.5 g carbohydrates, 2.4 g fiber; 155 mg sodium.

• Variation: For a more pungent dish, add 4 anchovy fillets to the garlic and pepper flakes.