Ingredients Jump to Instructions ↓

  1. 6 ounces corkscrew pasta

  2. 1 pound broccolini

  3. 2 cups chicken or vegetable broth

  4. 1/2 cup ricotta cheese

  5. 1/4 cup grated Parmesan cheese

  6. 2 tablespoons olive oil

  7. 2 cloves garlic, minced

  8. 1/4 cup dry white wine

  9. 1 tablespoon chopped fresh basil

  10. 2 teaspoons chopped fresh dill Salt and pepper to taste Additional grated Parmesan cheese for garnish, optional

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large pot of boiling salted water according to package directions; drain and keep warm.

  2. Meanwhile, trim leaves and 1/2 inch from stems of broccolini. Cut broccolini into 1 inch lengths; rinse thoroughly. Place in a 2-quart saucepan with chicken broth. Bring to a boil; reduce heat and simmer, uncovered, for about 4 minutes or until almost tender. Drain, reserving 1/4 cup of the broth; set aside.

  3. In a medium bowl, stir together the ricotta cheese, Parmesan and reserved chicken broth. Set aside. In the pot used to cook the pasta, heat oil over medium heat; cook garlic until fragrant, about 1 minute. Stir in wine; then add ricotta cheese mixture, basil and dill. Add broccolini and pasta to the pot; toss to coat with sauce. Cover and cook until heated through, about 2 minutes. Season with salt and pepper. Serve topped with additional grated Parmesan, if desired.


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