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

Joy Howard
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Put a large pot of water on to boil.

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  • Combine milk, cream and 3/4 teaspoon salt in a large heavy-bottomed pot.

  • Heat the milk mixture over medium-high heat, stirring occasionally, until it reaches 185 degrees F, 12 to 15 minutes. Stir in lemon juice and cook, without stirring, until the temperature is between 190 degrees F and 195 degrees F, about 1 minute more. Remove from heat and let stand for 10 minutes.

  • Line a large colander with 3 layers of cheesecloth and set it in the sink.

  • Pour the milk mixture into the prepared colander and let the ricotta drain.

  • Meanwhile, toss broccoli, garlic and 1 tablespoon oil in a large bowl. Transfer to a rimmed baking sheet.

  • Roast, stirring once, until tender-crisp, about 12 minutes. Return to the bowl.

  • Cook pasta according to package directions; drain. Add the pasta to the broccoli along with the remaining 1 tablespoon oil and 3/4 teaspoon salt and pepper and gently toss. Serve dolloped with the ricotta and topped with Parmesan and lemon zest.

Tips

To make ahead: Refrigerate ricotta (Steps 1-5) for up to 3 days.

Equipment: Instant-read or candy thermometer, cheesecloth

Nutrition Facts

364 calories; 17.8 g total fat; 8.2 g saturated fat; 45 mg cholesterol; 398 mg sodium. 581 mg potassium; 36.7 g carbohydrates; 5.8 g fiber; 3 g sugar; 18.4 g protein; 3242 IU vitamin a iu; 93 mg vitamin c; 106 mcg folate; 259 mg calcium; 3 mg iron; 83 mg magnesium;