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
Ingredients
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1 pound
broccoli florets
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4 pieces
plum or on-the-vine tomatoes, quartered
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4 pieces
shallots, sliced in 1/4" slices
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1 splash
extra virgin olive oil
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1 piece
lemon- juiced
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1 teaspoon
red pepper flakes
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1/2 pound
fresh pappardelle
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1/2 cup
fresh ricotta
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1 teaspoon
sherry vinegar
Directions
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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.
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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!
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