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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!