Updated: Oct 17, 2021
Serves 2-3 people
2-3 cups broccoli florets roughly chopped
2 tablespoons extra virgin olive oil
4 cloves garlic, minced or grated
1 pinch each kosher salt and black pepper
1 pinch red pepper flakes
zest of 1 lemon and a little juice
1 cup freshly grated parmesan cheese
1/4 cup fresh basil, finely chopped (or 1 tablespoon dried basil)
2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 pound pasta
2 tablespoons salted butter, at room temperature
1 cup whole milk ricotta cheese, whipped in the food processor, if desired, add lemon, garlic pepper and salt.
1. Preheat the oven to 180 degrees. On a baking sheet, toss together the broccoli, olive oil, garlic, and a pinch each of red pepper flakes, salt, and pepper. Bake 10 minutes, remove from the oven and then toss the hot broccoli with the lemon zest.
2. Grate Parmesan
3. Boil the pasta until al dente. Before draining, scoop out 1 cup of pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately cheese, add basil, thyme, and butter, tossing more to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.
4. Mix the ricotta with lemon, garlic and season and then spread the ricotta into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Top with broccoli and prosciutto. Twirl the pasta up with the ricotta...EAT and ENJOY.