Low Carb Creamy Broccoli pasta

Low Carb Creamy Broccoli pasta

Ingredients:

 

  • 200g Qetoe Pasta
  • ½ pound Broccoli, cut into florets
  • 1 tablespoon Extra Virgin Olive Oil
  • ½ cup Dried Breadcrumbs
  • 1 whole Lemon, divided (zest and juice)
  • 2 tablespoons Fresh Parsley, chopped (plus more for serving)
  • 1 ⅓ cups Whole Milk Ricotta Cheese.
  • 2 tablespoons Pine Nuts, toasted
  • ¼ cup Freshly Grated Parmesan, plus more for serving
  • Salt and Fresh Ground Pepper
  • Optional for serving: Crushed Red Pepper Flakes, Lemon Wedges

 

Instructions:

 

  1. Make the ricotta mixture: In a food processor, combine the ricotta, lemon juice, ¼ teaspoon salt, ⅛ teaspoon pepper, and a pinch of crushed red pepper flakes (if using). Process until the ricotta is smooth, scraping down the sides as needed, about 40 seconds. Alternatively, mix the ingredients in a medium bowl until thoroughly combined. Set aside.
  2. Boil the pasta and add broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. During the last 2-3 minutes of cooking, remove and reserve 1 cup of the pasta cooking water. Add the broccoli to the boiling water and continue cooking until the pasta is al dente and the broccoli is tender-crisp.
  3. Toast the breadcrumbs: Heat 1 tablespoon of olive oil in a large, straight-sided skillet over medium to medium-high heat. Add the breadcrumbs and season with salt and pepper. Cook, stirring often, until the breadcrumbs are golden brown. Transfer to a small bowl and add the lemon zest and chopped parsley. Mix well and set aside.
  4. Drain the pasta and broccoli, then return them to the pot. Set the pot over low heat. Add the ricotta mixture and enough pasta water to create a sauce
  5. To serve: Divide the pasta among serving plates. Top with the toasted breadcrumbs, pine nuts, and freshly grated Parmesan. Garnish with additional chopped parsley. Serve with lemon wedges on the side. Enjoy!