Creamy Broccoli Ricotta Pasta
- 4 cups broccoli, cut into florets
- 1 yellow onion, sliced
- 4 cloves garlic, peeled
- drizzle of olive oil
- salt, to taste
- 400 grams pasta of choice (100 grams per person) I used Fusilli Lunghi
- ½ cup ricotta
- ½ cup grated Parmigiano Reggiano, plus more garnish
- 1 cup baby spinach (about 1 handful)
- 1 cup of reserved pasta water (or filtered water)
- Preheat the oven to 425F.
- Place the broccoli on a baking sheet lined with parchment paper. Add the sliced onion and peeled garlic and drizzle with olive oil and season with salt. Toss everything together to coat the veggies well.
- Bake until the veggies have softened, about 20 minutes. Please keep an eye on the veggies, as the timing will depend on the oven.
- When the veggies are almost done, start cooking the pasta.
- Cook any pasta of choice in boiling salted water until al-dente. I used 400 grams of pasta for 4 people. If you're making less pasta, you can refrigerate any sauce that you have left over.
- When the pasta has boiled, reserve some of that starchy pasta water to use in the blender so that you can bind the sauce together or thin it out if you need to.
- Take the veggies out of the oven and add them to a blender.
- Add the ricotta, parmesan cheese, spinach, and the reserved pasta water. Blend until you have a creamy sauce. Adjust the water as needed based on how thick/thin you like your sauce.
- Pour the sauce on top of the cooked pasta, dust it with some more parmesan and enjoy!
- Note: Hot liquids may steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot liquids, fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending.