Ingredients

• 1 pkg pasta I used gf penne
• handful of kosher salt
• 2 Tablespoons olive oil
• 2 shallots, minced
• 1 garlic clove, minced
• 6 stalks of broccolinni chopped, or small broccoli florets
• zest of 1/2 a lemon
• 1/4 tsp red pepper flakes
• 1/2 cup ricotta cheese
• 1 cup reserved pasta cooking water
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

Instructions

Bring a large pot of water to boil, add a large handful of kosher salt, return to boil

Add pasta, stir and cook 2 mins shy of the package recommended cooking time

Reserve 1 cup of the cooking water and set aside, drain pasta

In the meantime, in a large skillet add the olive oil, heat over med/high heat

Add the shallots and broccolinni, sprinkle with a bit of salt and pepper, and cook until soft but not browned, approx 4-5 mins

Add the garlic and red pepper flakes, cook another minute

Now add the ricotta, lemon zest and 1/4 of the scooped out pasta water, stirring until nice and creamy

You may have to add a bit more water to get the desired consistencey, adding a tablespoon at a time

Add the pasta stirring until it is well coated with the sauce

Turn off the heat and add the parmesan while continuing to stir

Ladle into warmed bowls and top with more parmesan cheese and fresh ground black pepper

Note: sometimes when I am in a hurry I add the broccolinni, or any other fresh vegetable, to the pasta while it is cooking. Add about 1-2 minutes before you were planning to drain.

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