Categories: Dinnerbags or Lunchbags

Ingredients

• 2 large broccoli crowns with stems
• 2 medium carrots
• 1 1/2 cups fresh basil leaves
• 3 large garlic cloves
• 1/4 cup lemon juice
• 1/2 cup Parmesan cheese
• 3/4 cup ricotta cheese
• Salt & pepper
• 16 ounces uncooked gluten-free pasta

Directions

1. Chop the broccoli florets into the 2-inch pieces. Chop the stems into 1-inch cuts. Fill a 5-quart pot half full with water, bring to a boil. Add broccoli stems and carrots to boiling water, cook for 5 minutes. Add in florets and boil for 4 to 5 minutes, until fork tender. Be careful not to overcook. Use a slotted spoon to remove broccoli and drain in colander.

2. Add enough water back to the 5-quart pot to fill it 2/3 full. Bring water back to a boil. Use this water to cook the whole wheat pasta according to the maker’s directions. Drain pasta and transfer to large serving bowl.

3. While the pasta is cooking…

4. Get out the food processor, put in the broccoli, basil, garlic, half the lemon juice, half the Parmesan, and all the ricotta. Blend until smooth and creamy. Scrape down the sides to ensure an even texture. Taste check for the lemon and Parmesan, add the remaining amounts if it suits your taste. Season with salt and pepper.

5. Pour the creamy broccoli sauce over the pasta in the serving bowl. Give it a good toss. Add a little more Parmesan on top for garnish and serve it up.

6. Broccoli Ricotta Sauce over Whole Wheat Pasta tastes even better with garlic bread and pepperoncini peppers served on the side. Give it a whirl and let me know what you think.

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