Fresh Whole Wheat Penne with Ricotta and Broccoli Two Ways
Brought to life with juicy tomatoes and broccoli two ways, this creamy Italian-inspired pasta is best enjoyed out on the patio during golden hour.
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Cooking tools:
- Garlic press
- Pot
- Colander
- Skillet
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
- Plate
Ingredients
- ½ cup fresh ricotta
- 7 ounces fresh whole wheat penne
- 1 organic yellow onion
- 1 or 2 cloves organic peeled fresh garlic
- 3 tablespoons pistachios
- 5 ounces organic broccoli di ciccio
- 1 bunch organic broccoli leaves (about ¾ pound)
- 6 ounces organic cherry or grape tomatoes
- 1½ ounces ricotta salata
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