Pasta with Homemade Ricotta & Roasted Broccoli
For the creamiest texture and freshest flavor, make homemade ricotta cheese. It's a simple 3-step process that makes ready-to-eat cheese in under an hour. Check your label: milk that has been ultra-high-temperature pasteurized (or ultra-pasteurized) won't work here.
Source: EatingWell Magazine, January/February 2020
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate ricotta (Steps 1-5) for up to 3 days.
Equipment: Instant-read or candy thermometer, cheesecloth
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
364 calories; protein 18.4g; carbohydrates 36.7g; dietary fiber 5.8g; sugars 2.9g; fat 17.8g; saturated fat 8.2g; cholesterol 45mg; vitamin a iu 3241.7IU; vitamin c 92.9mg; folate 105.5mcg; calcium 259.3mg; iron 2.6mg; magnesium 83.3mg; potassium 580.8mg; sodium 397.7mg.