Pasta with Ricotta and Broccoli
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta your choice
- Salt water
- 200 g ricotta
- 1 small Head broccoli
- 1 handful parmesan
- 1 shot milk or condensed milk or cream
- 0.5 ½ cube vegetable broth or meat broth
- salt and pepper
- 1 dash olive oil, possibly
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet until al dente. Divide the broccoli into florets and cook in salted water for a few minutes until al dente.
- For the sauce, put the milk or cream in a small saucepan and add the ricotta. Bring to the boil briefly and mix in the spices and parmesan. Mix the cooked broccoli with the ricotta sauce and do not let it boil anymore.
- Spread the pasta on the plates and spread the sauce on top. Either mix the olive oil into the sauce at the end or drizzle over it after the plates have been arranged.
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