INGREDIENTS
- 1 lb. dry whole wheat penne pasta (or pasta of choice)
- 4 to 5 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup whole-milk ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice (from 1 to 2 lemons)
- ½ teaspoon chili flakes (depending on desired heat level)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
DIRECTIONS
- Preheat oven to 400°F. Roast cherry tomatoes on a parchment-lined baking sheet for 15-20 minutes, until blistered and soft.
- Bring a large pot of water to a boil. Once boiling, add pasta. When pasta is about 3 to 4 minutes shy of al dente, add broccoli florets. Continue cooking until pasta is al dente. Reserve 1 cup pasta cooking liquid before draining pasta and broccoli.
- Add drained pasta and broccoli back to pot and place back on burner with heat turned OFF. Add the roasted cherry tomatoes during this step as well.
- Add ricotta, Parmesan, lemon zest and juice, chili flakes, salt, pepper, and ½ cup of the reserved pasta cooking liquid. Stir well until the sauce comes together and clings to the noodles. Stir in additional pasta cooking liquid as needed to reach desired level of creaminess.
- Divide pasta into 6 bowls and garnish with extra cracked black pepper and Parmesan, if desired.
VARIATIONS & TIPS
- You can add chicken or shrimp to boost the protein content.
- Refrigerate in an airtight container for up to 4 days. Leftovers can be frozen for up to 3 months. For best results, defrost in the fridge overnight before reheating.
- Warm leftovers in a covered pot over medium heat, stirring occasionally, until heated through. Add a splash of broth or water to help rehydrate the sauce.
NUTRITION FACTS
YIELD: 6 servings (2 cups per serving)
Calories: 390 per serving, Carbohydrates: 62.5g, Fiber: 8.8g, Sugar: 4g (0g added sugar), Protein: 19.1g, Fat: 9.7g, Saturated fat: 4.8g, Cholesterol: 27mg, Sodium: 337mg
SOURCE: adapted from dishingouthealth.com