When you fancy a creamy pasta, but also want a healthy meal, ricotta with some pasta cooking water stirred through is the answer!
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Bring a large pan of salted water to the boil. Add the broccoli and garlic, then cook for 2 minutes. Add the spaghetti and cook for another 10 minutes, until al dente, then drain, keeping some of the cooking water
In a large bowl, combine the ricotta, olive oil and most of the cheese. Season. Lift the garlic out of the pasta and mash it into the ricotta mix.
Toss in the drained pasta and broccoli, adding enough cooking water to make a satiny sauce. Serve scattered with the chilli flakes and remaining cheese.
Grana Padano is often used by cooks as an economical alternative to parmesan – it grates just as well and gives a similar, robust flavour when stirred into pasta.
Typical values per serving when made using specific products in recipe
Energy | 2,183kJ/ 519kcals |
|---|---|
Fat | 16g |
Saturated Fat | 6g |
Carbohydrates | 67g |
Sugars | 5.5g |
Fibre | 9.5g |
Protein | 23g |
Salt | 0.4g |
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