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Ricotta Broccolini Fettuccine

by Annalisa Brown (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Simple (966)      Pasta (281)      Low Fat (183)      Ricotta (67)      Low in Salt (14)     
This ricotta and broccolini sauce is light, full of flavour and low in fat. Iíve used fettuccini however you can use any pasta of choice. The creaminess of the ricotta when broken down into a sauce is perfect with flat pasta such as fettuccine or spaghetti as the sauce coats and sticks to the long strands.

The broccolini was cooked on a BBQ, which gave the sauce different levels of flavours; from bold earthy, smoky overtones to the naturally sweet caramelisation so often derived when roasting vegetables. An ingenious way of incorporating more greens into a meal.

A light, full of flavour, low fat sauce, this Ricotta Broccolini sauce can be used with any pasta however perfectly coats the long flat strands of the fettuccine.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 2-4 servings

1 Bunch Broccolini
250g Low Fat, Low Salt Ricotta
250g Fettuccine (or any Pasta of Choice)
Ground Black Pepper to taste

Trim the ends of the broccolini and rinse in cold water then season with a little extra virgin olive oil and ground black pepper.

Place the seasoned broccolini onto the BBQ and roast for approximately 5-8 minutes.

Roasting the broccolini gives the sauce different levels of flavour, from bold earthy, smoky blends to naturally sweet caramelised overtones.

While the broccolini is cooking, place the ricotta cheese into a saucepan over low heat. The ricotta will start to break down into a creamy sauce.

Remove the broccolini from the BBQ and cut into small pieces then add to the ricotta sauce. Keep the sauce on a low heat, stirring every couple of minutes.

Add the roasted broccolini to the melted ricotta to form a creamy sauce.

Bring a saucepan of water to the boil and add the fettuccine. Cook for approximately 7-8 minutes or until alí dente. Drain and transfer the cooked pasta to the sauce.

Fold the pasta through the sauce until evenly coasted.

Serve pasta in individual bowls and sprinkle some grated Parmesan cheese over the top. Garnish with some fresh basil leaves (the Parmesan Cheese and Basil can be optional).

Serve the Ricotta Broccolini Fettuccine in individual bowls and sprinkle with some Parmesan cheese and garnish with fresh basil leaves.

#Low Fat
#Low in Salt
I like this Recipe - 9
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Thank you Annalisa Brown, I'll certainly be trying this 1 as soon as I buy a bunch of broccolini & sone ricotta.
by Miro
What's the red/orange in this dish photo,that's not mentioned in the recipe?
by Miro
Hi Miro - the fettuccine I used was Tri coloured - green, orange and pale yellow
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