Pasta Broccoli and Ricotta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

14 oz

Spaghetti

11 cups

Broccoli

1 1/4 cups

Ricotta Cheese

as needed

Extra-Virgin Olive Oil

to taste

Rock Salt

to taste

Pecorino Romano Cheese , grated

20 3/4 cups

Water

Cooking Instructions

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Step 1

Add approximately Water (20 3/4 cups) to a large pot and put it on the stove at a medium-high temperature. Cut the Broccoli (11 cups) into pieces.

Step 2

Once the water has boiled, throw in some Rock Salt (to taste) and mix it through. Now, add the broccoli.

Step 3

After a few minutes, add the Spaghetti (14 oz) and cook it to the instructions on the packet. Cook the spaghetti and broccoli together.

Step 4

In a salad bowl, add the Ricotta Cheese (1 1/4 cups) and some boiling water. Add a little boiling water at a time and mix well. Keep doing this until you get a nice smooth cream.

Step 5

Once the pasta has finished cooking, strain the pasta and add them to a saucepan, adding a little boiled water as you go. Add some Extra-Virgin Olive Oil (as needed) and the ricotta cream, reserving some to decorate the plate.

Step 6

Mix together well and then swirl and toss the pasta around to get all of the ingredients at the bottom.

Step 7

Serve the pasta broccoli on a nice plate and finish the dish by adding the ricotta cream and Pecorino Romano Cheese (to taste) on top. Serve and enjoy!