Creamy Tomato Ricotta Broccoli Pasta
Enjoy a quick and easy ricotta pasta dish featuring tender broccoli florets and a rich, creamy tomato sauce.
Ingredients
- 1 pound whole wheat pasta
- 1 cup broccoli florets
- 2 cups tomato sauce
- 1 cup part-skim ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
Instructions
- Cook whole wheat pasta according to package directions until al dente.
- While pasta cooks, steam broccoli florets for 3-5 minutes until tender-crisp.
- Drain the cooked pasta and steamed broccoli thoroughly.
- In the same pot, combine tomato sauce and ricotta cheese over medium heat, stirring until smooth and heated through.
- Add the drained broccoli to the sauce and stir to combine.
- Add the drained pasta to the sauce and toss gently until evenly coated.
- Serve immediately, garnished with grated parmesan cheese.
Notes
- Use good quality ricotta for the creamiest texture.
- Don't overcook the broccoli; it should be tender-crisp.
- For a richer flavor, add a pinch of red pepper flakes with the tomato sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the broccoli; it should be tender-crisp.
- For a richer flavor, add a pinch of red pepper flakes with the tomato sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.