Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Ricotta and Broccoli Rabe 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 6 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. Ingredients Coarse salt and ground pepper 1 ½ 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 ½ teaspoon red-pepper flakes 1 container (15 ounces) part-skim ricotta cheese (1 ⅔ cups) 1 cup milk Directions 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. 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. 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. 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. Rate it Print