6 ounces corkscrew pasta
1 pound broccolini
2 cups chicken or vegetable broth
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh dill
Salt and pepper to taste
Additional grated Parmesan cheese for garnish, optional


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.

Recipe Courtesy of Freida's, The Specialty Produce People.

You could also use regular broccoli to make this dish, just cut into 1 inch florets.

Broccolini Pasta
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