10 min active20 min total3 servings

Broccoli Pasta with Ricotta Salata and Toasted Walnuts

With a clever trick, broccoli florets and stems transform into a creamy sauce to coat fresh penne pasta — and it all comes together in one pan.

Ingredients Included

  • Penne pasta
  • Green garlic
  • Broccoli florets and stems
  • Ricotta Salata
  • Toasted and chopped walnuts
  • Lemon

You'll Need

  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Chile flakes (optional)
Allergen Note: Contains milk, tree nuts, wheat.

Step 1

Bring a large pot of salted water to boil.

Step 2

Slice the garlic into thin rounds. In a large pan, warm ¼ cup olive oil over low heat. Once hot, add the garlic and saute over very low heat for 5-10 minutes.

Step 3

Meanwhile, add the broccoli florets to the boiling water and cook for 7-8 minutes. Once tender, add to the pan with the garlic, along with the cheese and some of the walnuts.

Step 4

Add the pasta to the same pot of boiling water and cook until al dente, about 2-3 minutes. Add the cooked pasta to the pan with the broccoli, along with a splash of the pasta water. Increase the heat to medium and add another glug of olive oil. Toss well until the florets, cheese, and water begin to form a sauce and coat the pasta.

Step 5

Finish with a squeeze of lemon and the rest of the walnuts, and season with salt and pepper or chile flakes to taste. Serve with a side salad!
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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