Always trying to get more vegetables into our diet, this "green" pasta dishes taste like broccoli!
Serves 4
1/2 lb (225 g) each: broccoli florets* and asparagus, washed and chopped into small pieces
1/2 lb (100 g) grated ricotta cheese
3 minced cloves of garlic
small bunch of minced parsley
1/2 cup (115 ml) grated Parmiginao or half Parmigiano and half Pecorino Romano or your favorite cheese(s)
1/4 cup (60 ml) olive oil
mix in some: basil, thyme, Italian, black pepper, etc. herbs to taste
1 lb (450 g) short firm pasta, eg. orecchiette or fartalle
1. When the water comes to a boil, add pasta, little salt, and broccoli and asparagus.
2. Sauté parsley and garlic in a skillet.
3. When pasta is about done, drain. Transfer to the skillet.
4. Stir in ricotta and herbs. Cook over high heat until pasta is done.
5. Place on a serving dish. Dust with cheeses and drizzle olive oil.
Serve with a tomato & feta cheese salad with an assortment of olives.
*Broccoli florets also called: broccoli raab, rabe, or broccoletti di rape
Half cup (120 ml) has a lot of vitamin A, C, K, and folate.
*Broccoli florets also called: broccoli raab, rabe, or broccoletti di rape
Half cup (120 ml) has a lot of vitamin A, C, K, and folate.
