Pasta broccoli e ricotta

L’orsetta Polly consiglia

La pasta broccoli e ricotta è una variante più light della classica ricetta con la salsiccia. Piatto vegetariano, di una semplicità e di una rapidità incredibile. Ingredienti genuini, di stagione ed economici. Il risultato è un primo piatto rustico dal sapore morbido e delicato. Ottima da far mangiare anche ai bambini “nascondendo” il broccolo in una crema con la ricotta.

Per gusto personale ho arricchito il piatto con una spolverata di pepe nero ma, a chi piace, può aggiungere qualche spicchio d’aglio e il peperoncino. In questo modo il piatto risulterà con un sapore più deciso. Nel caso avanzasse un pochino di condimento potete tranquillamente conservarlo in frigo per 1-2 giorni. P.S: questo condimento è perfetto anche per le bruschette o per farcire una pasta sfoglia.

Baci Georgiana

Procedimento di preparazione

  • tagliare il broccolo dividendo tutte le cime
  • lavarlo e farlo bollire per circa 10 minuti. E’ pronto quando entra bene la forchetta
  • scolarlo e frullarlo aggiungendo qualche goccia d’acqua di cottura
  • in una padella dai bordi alti versare un filo d’olio extravergine d’oliva e la crema di broccoli
  • aggiungere un pochino d’acqua calda e la ricotta
  • mescolare e far cuocere per qualche minuto

  • condire secondo i gusti. Io ho usato semplicemente il sale e un pizzico di pepe. A chi piace può sostituire il pepe con il peperoncino e aggiungere qualche spicchio d’aglio
  • amalgamare bene la crema di broccoli e ricotta
  • cuocere la pasta in abbondante acqua salata e scolarla al dente
  • aggiungere la pasta nella padella con il condimento, aggiungere una spolverata di parmigiano e un pochino d’acqua di cottura per ottenere una deliziosa cremina
  • mantecare a fiamma bassa
  • servire e mangiare ben calda
  • ps a me è avanzato del condimento. L’ho conservato in frigo, chiuso ermeticamente, e mangiato il giorno dopo

 L’orsetta Polly vi augura buon appetito! 🙂

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