Posted on April 20, 2017 There have been 0 comments
Spaghetti with broccoli, walnuts & ricotta recipe
This week’s recipe is a shout-out to all the runners taking part in the London Marathon this weekend! It’s the perfect time to indulge in some carbs, but we’re keeping it healthy with some veg, plus walnuts and ricotta for some extra protein to get you ready for the big day! This dish is light and creamy and deliciously simple and quick to make. We hope you enjoy and GOOD LUCK!
spaghetti with broccoli, walnuts & ricotta
100 g/2⁄3 cup walnut halves
1 head of broccoli, about 400–500 g/1 lb.
3 tablespoons light olive oil
3 garlic cloves, thinly sliced
1 handful of fresh flat leaf parsley, chopped
finely grated zest and freshly squeezed juice of 1 unwaxed lemon
200 g/7 oz. fresh ricotta cheese
400 g/14 oz. spaghetti
sea salt and freshly ground black pepper
Preheat the oven to 180ºC (350ºF) Gas 4. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.
To prepare the broccoli, trim off the gnarly part, about 2 cm/ 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a frying pan/skillet, add the stems and cook for about 2–3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season well with salt and pepper and leave in the pan/skillet to keep warm.
Cook the spaghetti according to the packet instructions. Drain and return it to the warm pan/skillet with the sauce. Stir gently to combine and serve immediately.
This recipe is from Market Vegetarian by Ross Dobson, available here.
Photographs by Richard Jung, ©Ryland Peters & Small