This is a grown-up twist on pasta alfredo. Spinach pasta topped with broccoli is enhanced by a creamy, cheesy sauce seasoned with onion, garlic, parsley, and oregano.
Ingredients:
- 4 C fresh broccoli florets, cut small
- 2 Tbsp. butter
- 1/2 C onion, diced fine
- 1 garlic clove, minced
- 3 Tbsp. all-purpose flour
- 2 Tbsp parsley, chopped
- 1/2 tsp. salt
- 1/2 tsp. oregano leaves, crushed
- 3/4 C milk
- 1-1/2 C ricotta cheese
- 8 oz. spinach noodles, any shape, cooked
- Optional: Parmesan cheese for sprinkling on top
Directions:
In large saucepan over medium-low heat, melt butter and add broccoli florets. Cook, stirring for 5 minutes or until broccoli softens a bit. Add onion and garlic and cook for 1 minute more. While stirring, sprinkle in flour, stir to combine, then add parsley, salt, and oregano. Turn heat down to low and slowly pour in milk, stirring constantly; continue stirring until milk thickens. Gently stir in ricotta cheese, stirring until melted. Serve broccoli ricotta sauce over hot cooked spinach noodles. Sprinkle with freshly grated Parmesan cheese if desired.
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