Pasta with Broccoli Rabe and Lemon Ricotta
Ingredients 1 lb pasta (the type is your choice, I used orecchiette) 1 lb broccoli rabe, rinsed and cut into 1 inch pieces 4 cloves garlic, minced Extra virgin olive oil Salt Black pepper 1 1/2 cups Ricotta cheese Zest of half a lemon 1 teaspoon fresh thyme
1. Bring two large pots of salted water to a boil. In one pot, boil the chopped broccoli rabe for 3 minutes and drain as much liquid as you can. In the other pot, cook the pasta as directed, until al dente. Drain in a colander.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli rabe and the garlic. Toss it around in the oil for about 30 seconds and, if needed, season with more salt. Add the pasta to the pan.
3. In a bowl, whisk together the ricotta and lemon zest until the ricotta becomes smooth.
4. Portion out the pasta into bowls, add a dollop of ricotta and sprinkle with fresh thyme, some additional salt and coarsely ground black pepper.