Prep 15 mins
Cook 10 mins
I just saw this pasta being made on Rachel Ray's 30 minute meal, and although it was showcased as a side dish, I think this would go great on its own with some crusty garlic bread. It seems easy and fast enough to make! So, I decided to post this for safe keeping.
- 1⁄2 lb cavatappi pasta (corkscrew shaped hollow pasta) or 1⁄2 lb rigatoni pasta
- 1 lb Broccolini, trimmed into florets
- 2 tablespoons butter
- 1 cup ricotta cheese
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh thyme leaves
- Put water on to boil for your pasta.
- Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
- While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
- Once pasta is cooked, drain it and toss it with a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste.
I just tried this recipe and it is actually pretty good. This is the perfect recipe if you want something light in taste. It could actually be eaten hot or cold and the taste remains the same.