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Broccoli Ricotta

Broccoli ricotta is a combination of ricotta and broccoli. This combination is mainly utilized for making different types of pasta based dishes. Usually the broccoli – ricotta based pasta dishes are served during the dinners or late night suppers.

Broccoli Ricotta Recipe Variants – Preparation Overview, Tips and Criticisms

  • Broccoli Pasta with Ricotta Cheese – This recipe was aired during the Rachel Ray Show. This pasta dish is prepared using Romanesco Broccoli’s, Cauliflower or Broccoli.

    Ingredients – Extra Virgin Olive Oil, butter, onion, garlic, salt-pepper, bay leaf, dry white wine, chicken stock, Romesco Broccoli, red pepper flakes, lemon zest, rosemary, rigatoni, ricotta cheese, thyme and Pecorino cheese are used in the preparation of dish. Any pasta variant can be considered for making the dish. The herbs can be replaced with suitable choices.

    Method of Preparation – Pasta is cooked and kept separately. The onions, garlic, bay leaf, salt-pepper are fried in little oil and kept aside. The wine is added to the pan along with stock and other ingredients except cheeses are added to the dish one by one. The pasta is also added to the cooking vegetables and served after topping with the cheese mixture. The dish tastes good when served hot.

    Tips – Many low fat variants of cheese can be added. The changes can be made in the quantities of the ingredients used.

    Nutrition – A single serving of this dish gives 323 calories with 9. 4grams of fat, 55.6 mg of cholesterol, 214.5 mg of sodium, 32.3 grams of carbs, 6.0 gram of dietary fiber, and 29. 3 grams of proteins.

  • Ricotta Fettucine Alfredo with Broccoli – Many culinary experts believe that this is a very healthy alternative to alfredo.

    Ingredients – Fettucini pasta, broccoli, butter, all-purpose flour, milk, ricotta cheese, Parmesan cheese, salt, ground black pepper, and fresh parsley are used in the preparation of the dish.

    Method of Preparation – The pasta is cooked in salted water and kept aside. The broccoli florets are steamed and kept aside. The butter is melted and all other ingredients are added one by one and cooked until everything gets blended well. The cheeses are usually added towards the end of cooking time along with salt-pepper. Steamed broccoli and pasta are added to the dish and tossed to mix well. The dish is served after garnishing with fresh parsley.

    Tips – Chicken broth can be substituted for butter, regular skim milk can be replaced with low fat evaporated milk, partly-skimmed ricotta can be substituted for low fat butter. The dish can be flavored with copious amounts of white pepper. Some culinary experts believe that there is no need to cook the broccoli separately it can be added to the pot along with the pasta. Dish can be made more nutritious and flavorsome by addition of garlic, shrimp and fresh spinach leaves.

    Nutrition – A single serving of the dish gives 379 calories with 10.7 grams of fat and 31mg of cholesterol.