If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: There are infinite variations, but this is my favorite combination. I love roasted broccoli- it turns the oft-overlooked vegetable into something truly delicious. If you don't have fresh pappardelle, you can use dried, but the fresh really makes a difference. —Helen
Serves pasta for 2
- 1 pound broccoli florets
- 4 pieces plum or on-the-vine tomatoes, quartered
- 4 pieces shallots, sliced in 1/4" slices
- 1 splash extra virgin olive oil
- 1 piece lemon- juiced
- 1 teaspoon red pepper flakes
- 1/2 pound fresh pappardelle
- 1/2 cup fresh ricotta
- 1 teaspoon sherry vinegar
- Preheat oven to 425 degrees F. Arrange broccoli, tomatoes, and shallots in a single layer in a roasting pan. Drizzle with olive oil, add the lemon juice, the red pepper flakes, and aggressively season with salt and pepper. Toss to combine. Roast 30-40 min, or until the broccoli begins to brown. Dump the contents of the roasting pan into a bowl, including the excess oil.
- Add ricotta to bowl with vegetables. Stir- the heat of the vegetables will melt the ricotta a little- this is a good thing. Meanwhile, bring a large pot of salted water to a boil, and cook pappardelle until just al dente. Add pasta to bowl with vegetables, adding a splash or two of the cooking liquid, creating a sauce to coat the pasta. Add vinegar and a touch more olive oil, and stir to combine. Delicious!
Food Blog Links We Love
Perfect picnic fare
Food blog links we love.
Independence Day, the no-recipe way.
Free shipping! Use code FIREWORKS.
Just for the halibut.
Savor the season.