SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

add another ingredient

- or -

browse recipes by tags

browse recipes by activity

browse recent recipesbrowse recent magazine issuesbrowse cookbooks with recipes to try
ToTry appetizers bars beef biscuits bread breakfast cake candy chicken clams cookies crab cupcakes desserts dip dressing drinks duck eggs fish frosting frozen fruit halloween ham holiday-baking ice cream lamb lasagna lobster main misc muffins nuts pasta pie pizza pork pudding salad salmon salsa sandwiches sauce sausage scallops shrimp sides snacks soup st-patricks-day stew thanksgiving try tuna turkey valentines-day veal vegetarian


Spaghetti with Broccoli, Walnuts, & Ricotta

 Print E-mail
Friday, 20 January 2012

Rate, save, comment and tag this recipe

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)

Image
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.

PermaLink

Last Updated ( Friday, 20 January 2012 )
 
< Prev   Next >
[ Back ]
Home
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.