Broccoli with Ricotta Over Pasta
Submitted by careys
Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.
YIELD
4 servingsPREP
18 minCOOK
12 minREADY
30 minThis low-fat broccoli pasta gets its creamy texture from part-skim ricotta melted directly into the broth sauce. No heavy cream, no butter-laden roux. Just ricotta dotted over simmered broccoli that softens into a light, clingy coating for whatever pasta you choose.
The caraway seeds are the unexpected ingredient here. They bring an earthy, slightly anise flavor that pairs surprisingly well with broccoli. Sizzle them in olive oil with the garlic and onion before adding the broccoli so they bloom and release their oils.
Use reduced chicken broth for a more concentrated, savory base. Boil 2 cups down to 1 cup. That extra step builds body in the sauce without adding fat. The broccoli simmers in this concentrated broth until tender, then the ricotta goes in as small dollops. Let it just start to melt before spooning everything over the pasta.
Chef Tips
- Cut broccoli stems and florets into ½-inch pieces so they cook evenly. Don’t toss the stems. They’re just as good as the florets.
- Stir the broccoli constantly during that first minute of sauteing. You want it dark green, not browned.
- Don’t fully stir the ricotta in. Leave it slightly chunky so you get pockets of creamy cheese throughout.
- For an even lighter version, substitute hoop cheese for the ricotta.
Variations
- Add protein: Toss in shredded rotisserie chicken with the broccoli for a more filling meal.
- Spicy kick: Add ¼ teaspoon red pepper flakes with the caraway seeds.
- Lemon finish: Squeeze fresh lemon juice over the plated dish and add a grating of Parmesan.
Ingredients
Directions
In a large skillet or saucepan, heat the oil with the garlic, onion, and caraway seeds, over moderate heat.
As soon as they sizzle, add the brocolli and sauté, stirring continuously, until it turns dark green, about 1 minute.
Add the broth and bring to a boil.
Reduce the heat, cover and simmer until the broccoli is tender, 10 to 12 minutes.
Dot the sauce with the ricotta and, as soon as it begins to melt, spoon over cooked pasta.
Garnish with parsley.
Note 1: to make reduced chicken broth, briskly boil 2 cups of the canned broth of your choice until it evaporates down to 1 cup.
Note 2: For an even lighter version, you can substitute hoop cheese for the ricotta.
Comments
