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Broccoli, ricotta and roasted tomato linguine
Broccoli, ricotta and roasted tomato linguine
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious and nutritious vegetarian pasta dish.
Ingredients:
  • 2 x 250g punnets cherry tomatoes
  • 400g linguine
  • 500g broccoli, cut into small florets
  • 80ml (1/3 cup) extra-virgin olive oil
  • 70g (1 cup) breadcrumbs made from day-old bread
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 250g fresh ricotta, crumbled
Instructions:
  • Preheat your oven to 200°C. Place the tomatoes on a lined baking tray and bake for 20 minutes until they are just beginning to collapse.
  • While the pasta is cooking in a saucepan of boiling salted water following package directions until al dente, add the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli thoroughly and return them to the pan.
  • In a skillet over medium-high heat, warm 1 1/2 tablespoons of oil. Sauté the garlic until soft, which should take about 30 seconds. Then, add the breadcrumbs and cook, stirring frequently, until they are toasted and golden, which should take 4-5 minutes.
  • In a bowl, combine lemon rind, lemon juice, and remaining oil. Season with salt and pepper to taste. Mix in with the pasta and ricotta until fully combined. Gently incorporate the tomatoes. Serve on plates and top with toasted breadcrumbs before serving.

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