Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




Jack & Sally Sparkling-Wine Cocktail from EatingWell

Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -

Spaghetti with Broccoli, Walnuts, & Ricotta

Print E-mail
Friday, 20 January 2012
List of viewable recipes from "Home-grown Harvest" by Ryland Peters & Small

Recipe from Home-grown Harvest by Ryland Peters &amp Small (Ryland Peters &amp Small, 2011)

Photo by Ryland Peters & Small
Broccoli is a relatively modern vegetable. It was developed in Italy from the now trendy purple sprouting broccoli. There is actually very little to choose between them in taste so it's just a question of whether you prefer the compactness of a head or the leafiness of the sprouting variety. They both get a role in these two perfect midweek-supper dishes. The light texture and creamy flavor of ricotta cheese makes the perfect backdrop to walnuts and broccoli in this deliciously simple and quick pasta dish. The omelet has a distinctly Asian feel with the creamy cubes of tofu replacing the more traditional cheese.

  • 2/3 cup walnut halves
  • 1 head of broccoli (about 1 lb.)
  • 3 tablespoons light olive oil
  • 3 garlic cloves, thinly sliced
  • a handful of fresh flatleaf parsley, chopped
  • finely grated zest and freshly squeezed juice of 1 unwaxed lemon
  • 7 oz. fresh ricotta cheese
  • 14 oz. spaghetti
  • sea salt and freshly ground black pepper

serves 4

Preheat the oven to 350ºF. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown. 

To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season well with salt and pepper and leave in the skillet to keep warm.

Cook the spaghetti according to the packet instructions. Drain and return it to the warm pan with the sauce. Stir gently to combine and serve immediately.


Last Updated ( Friday, 20 January 2012 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.