Vegetarian
Cavatelli and Broccoli
Description
This creamy Cavatelli and Broccoli is a tasty meatless meal everyone will love! The ricotta sauce is bright and lemony, the broccoli is perfectly caramelized, and the crispy white beans add a protein boost. Yum!
Ingredients
- 2 pounds broccoli crowns cut into bite-size florets
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt divided, plus additional to taste
- ¼ teaspoon ground black pepper plus additional to taste
- 1 15-ounce can cannellini beans or similar white beans, such as great Northern
- 8 ounces cavatelli or other tube-shaped pasta
- 1 medium lemon zest and juice
- ½ teaspoon freshly ground black pepper
- 1 cup part-skim ricotta cheese about 7.5 ounces
- ¼ cup grated Parmesan cheese plus additional for serving
- ¼ teaspoon red pepper flakes plus additional to taste
Directions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Place the broccoli and white beans in the center. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and black pepper. Toss to coat then spread into an even layer, scattering the beans throughout. Roast for 15 minutes, then remove the pan from the oven and gently toss the broccoli and beans to move it around a bit and promote even browning. Return to the oven and bake 5 to 10 additional minutes, until the broccoli is dark and crisp at the tips of the florets and the beans are lightly crisp. Set aside.
- While the broccoli and beans cook, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 generous cup of the pasta cooking water, then drain the pasta.
- Return the pasta to the pot. Add 1/4 cup reserved pasta cooking water, the ricotta, Parmesan, red pepper flakes, and remaining 1/4 teaspoon salt.
- Zest the lemon right into the pot, then cut the lemon into quarters and squeeze in the juice. Add the roasted broccoli and beans, then gently stir, adding more pasta water as needed if the pasta is too thick. Taste and add more seasoning as desired (I added a pinch of extra salt and red pepper flakes). Serve hot, sprinkled with additional Parmesan cheese.
