Romanesco Broccoli, Broccoli Or Cauliflower Pasta With Ricotta

Name: Romanesco Broccoli, Broccoli Or Cauliflower Pasta With Ricotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter; 118 milliliters chicken stock (if you dont use the wine, add an additional 1/2 cup chicken stock); 118 milliliters dry white wine (optional); 1 Tbsp extra virgin olive oil (EVOO); 1 Tbsp fresh rosemary, finely chopped; 2 Tbsps fresh thyme, chopped; 2 large cloves garlic, finely chopped; 1 teaspoon lemon zest; 1 large onion, chopped; 118 milliliters grated Pecorino cheese; 1 teaspoons crushed red pepper flakes; 1 box mezze rigatoni, such as Barilla brand, or other short cut pasta, regular or whole grain; 1 head Romanesco broccoli (Roman cauliflower), broccoli or cauliflower, cut into small florets and stems thinly sliced; 4 servings Salt and pepper; 237 milliliters fresh ricotta cheese or sheeps milk ricotta cheese

You can never have too many main course recipes, so give Romanesco Broccoli, Broccoli Or Cauliflower Pasta With Ricottan a try. This recipe serves 4. One portion of this dish contains approximately 25g of protein, 23g of fat, and a total of 700 calories. A mixture of pecorino cheese, garlic, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 45 minutes.