Romanesco Broccoli, Broccoli Or Cauliflower Pasta With Ricotta Cheese

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
393
FAT
75%
CHOL
35%
SOD
30%

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Ingredients for 4 servings

1 tablespoon extra virgin olive oil (EVOO)

2 tablespoons butter

1 large onion, chopped

2 large cloves garlic, finely chopped

Salt and pepper

1 bay leaf

1/2 cup dry white wine (optional)

1/2 cup chicken stock (if you don't use the wine, add an additional 1/2 cup chicken stock)

1 head Romanesco broccoli (Roman cauliflower), broccoli or cauliflower, cut into small florets and stems thinly sliced

1/2 teaspoon crushed red pepper flakes

1 teaspoon lemon zest

1 tablespoon fresh rosemary, finely chopped

1 box mezze rigatoni, such as Barilla brand, or other short cut pasta, regular or whole grain

1 cup fresh ricotta cheese or sheep’s milk ricotta cheese

2 tablespoons fresh thyme, chopped

1/2 cup grated Pecorino cheese

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