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
Ingredients
Directions
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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.
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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.
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Line a large colander with 3 layers of cheesecloth and set it in the sink.
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Pour the milk mixture into the prepared colander and let the ricotta drain.
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Meanwhile, toss broccoli, garlic and 1 tablespoon oil in a large bowl. Transfer to a rimmed baking sheet.
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Roast, stirring once, until tender-crisp, about 12 minutes. Return to the bowl.
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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