Rotini With Broccoli & Ricotta
|Dried rotini/Other corkscrew shaped pasta||12 Ounce (540 Gram / 5 Cups)|
|Olive oil||50 Milliliter (2 Tablespoons)|
|Green onions||5 , thinly sliced|
|Broccoli flowerets||1 Pound, cut into bite size pieces (455 Gram)|
|Part skim ricotta cheese||345 Gram (1 1/2 Cups)|
|Freshly grated parmesan cheese||2 Tablespoon|
|Coarsely ground pepper||To Taste|
1. Bring 12 cups (2.8 liters) water to a boil in a 5- to 6-quart (5- to 6-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Meanwhile, heat oil in a wide nonstick frying pan over medium-high heat. Add onions and cook, stirring, for 1 minute. Add broccoli and continue to cook, stirring, until bright green (about 3 minutes). Pour in 1/4 cup (60 ml) water and bring to a boil; reduce heat, cover, and simmer until broccoli is tender-crisp (about 5 minutes).
2. Drain pasta well, reserving 1/4 cup (60 ml) of the water. Place in a serving bowl. Add vegetables and ricotta. Mix thoroughly but gently; if too dry, stir in enough of the reserved water to moisten. Offer Parmesan and pepper to add to taste.tender to bite (8 to 10 minutes); or cook according to package directions. Drain well and transfer to a wide, shallow serving bowl.
3. Combine tofu, bell pepper, peas, and half the sauce in a large bowl. Mix well but gently. Spoon over pasta. Offer remaining sauce to add to taste