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Rigatoni with Garlicky Broccoli

A few spoonfuls of ricotta cheese adds creaminess to this simple but satisfying broccoli pasta.

Serves 6
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
407 calories per serving


> 1 (16 oz) box rigatoni
> 1 (12 oz) pkg  broccoli florets
> 3 tbsp butter
> 1 tbsp minced garlic
> 1 cup part-skim ricotta


Cook the rigatoni according to package directions in salted water. Cut any larger broccoli florets into smaller pieces.
Meanwhile, in a large skillet, melt the butter on medium-high. Add the garlic and cook 1 min., stirring constantly. Add broccoli and cook 2 min. Add ¼ cup water and cover. Cook 5–7 min., until broccoli is tender, stirring twice. Season with salt and pepper.
Drain pasta, reserving ½ cup cooking liquid. Return pasta to pot and toss with broccoli mixture and ½ cup ricotta until well mixed. If pasta seems dry, add reserved pasta cooking liquid.
Divide pasta among 6 bowls. Divide remaining ½ cup ricotta among bowls with a dollop on each. Season with pepper.

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