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Ingredients
1 head Essential Broccoli, roughly chopped
2 cloves garlic, peeled but left whole
180g essential spaghetti
60g Essential Ricotta
1 tbsp Essential Olive Oil
25g Essential Grana Padano DOP
¼ tsp dried chilli flakes
Method
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.
Cook’s tip
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.
Nutritional
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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