Pasta With Ricotta And Broccoli Rabe Recipe

Ingredients

Coarse salt and ground pepper

1 1/2 pounds (1 to 2 bunches) broccoli rabe, coarsely chopped

1 pound gemelli (or other short pasta)

2 tablespoons olive oil

4 anchovy fillets (optional)

2 garlic cloves, chopped

1/2 teaspoon red-pepper flakes

1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)

1 cup milk

Preparation

In a large pot of boiling salted water, boil broccoli rabe 1 minute; with a slotted spoon, transfer to a colander to drain. In same pot of water, cook pasta until al dente, according to package instructions. Drain pasta, and return to pot.

Meanwhile, heat oil in a large skillet over medium heat. Add anchovy fillets (if using), garlic, and pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

Add broccoli rabe; season with salt and pepper. Cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in ricotta and milk; cook just until heated through, 3 to 4 minutes.

Add contents of skillet to pasta; season with salt and pepper, and toss to combine. Serve immediately.