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Pasta with Ricotta and Broccoli Rabe

You can substitute the same amount of broccoli for the broccoli rabe in this recipe. Cut florets into small pieces; peel and coarsely chop the thick stems.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, April 2005


  • Coarse salt and ground pepper
  • 1 1/2 pounds (1 to 2 bunches) broccoli rabe, coarsely chopped
  • 1 pound gemelli (or other short pasta)
  • 2 tablespoons olive oil
  • 4 anchovy fillets (optional)
  • 2 garlic cloves, chopped
  • 1/2 teaspoon red-pepper flakes
  • 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
  • 1 cup milk


  1. In a large pot of boiling salted water, boil broccoli rabe 1 minute; with a slotted spoon, transfer to a colander to drain. In same pot of water, cook pasta until al dente, according to package instructions. Drain pasta, and return to pot.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add anchovy fillets (if using), garlic, and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

  3. Add broccoli rabe; season with salt and pepper. Cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in ricotta and milk; cook just until heated through, 3 to 4 minutes.

  4. Add contents of skillet to pasta; season with salt and pepper, and toss to combine. Serve immediately.

Cook's Notes

When buying broccoli rabe, look for crisp, deep-green leaves and florets, with no signs of yellow or wilting.


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