← All recipes

🍝 Creamy Pasta with Broccoli and Ricotta

491 kcal · 30 min · 4 servings

Creamy Pasta with Broccoli and Ricotta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the broccoli thoroughly.
  2. 2. Break the broccoli into small florets.
  3. 3. Remove the tough lower parts of the thick stems.
  4. 4. Peel the stems if necessary.
  5. 5. Halve the stems lengthwise.
  6. 6. Cut the stems into pieces about 1 cm thick.
  7. 7. Bring a large pot of water to a boil.
  8. 8. Season the water generously with salt.
  9. 9. Add the pasta to the boiling water.
  10. 10. Add a pinch of curry powder.
  11. 11. Cook the pasta al dente.
  12. 12. Add the broccoli 5 minutes before the pasta's cooking time is up.
  13. 13. Let the mixture come to a brief boil.
  14. 14. Finish cooking the pasta and broccoli together.
  15. 15. Place the ricotta in a large mixing bowl.
  16. 16. Finely grate the orange zest.
  17. 17. Add the orange zest to the ricotta.
  18. 18. Crack the eggs.
  19. 19. Add the eggs to the ricotta mixture.
  20. 20. Whisk the ricotta, orange zest, and eggs together well.
  21. 21. Ladle 4 tablespoons of the pasta cooking water.
  22. 22. Add the pasta water to the ricotta mixture.
  23. 23. Season the mixture with salt to taste.
  24. 24. Season the mixture with pepper to taste.
  25. 25. Wash the chervil.
  26. 26. Shake the chervil dry.
  27. 27. Finely chop the chervil.
  28. 28. Set aside 1 tablespoon of the chopped chervil.
  29. 29. Stir the remaining chervil into the ricotta mixture.
  30. 30. Drain the pasta and broccoli.
  31. 31. Let the pasta drain for a short moment.
  32. 32. Add the pasta and broccoli to the ricotta mixture.
  33. 33. Mix everything carefully and evenly.
  34. 34. Sprinkle the finished pasta dish with the reserved chervil.
  35. 35. Serve the dish warm.

Nutrition per serving