This is the third recipe I've tried from my new book, Market Vegetarian. You can view it here. We all really liked this one. It called for regular spaghetti, but we substituted whole wheat spaghetti. The fresh lemon zest was wonderful!
There was lots of fresh garlic.
The toasted walnuts were an excellent addition.
And lots of broccoli. One of my favorite vegetables. Recipe from Market Vegetarian.
SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA
2/3 cup walnut halves
1 head of broccoli (about 1 pound)
3 tablespoons of light olive oil
3 garlic cloves, thinly sliced
1 handful of fresh flat-leaf parsley-chopped
finely grated zest and freshly squeezed juice of 1 lemon
7 ounces of fresh ricotta cheese
14 ounces of spaghetti (I used whole wheat, I thought it went well with this recipe)
salt and pepper to taste
Preheat the oven to 350 degrees. Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.
To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets. Slice off the individual florets. Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened. Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often. Reduce the heat to medium and stir through the ricotta and lemon juice. Season to taste with the salt and pepper and leave in the skillet to keep warm.
Cook the spaghetti according to the package instructions. Drain well and return it to the warm pan with the sauce. Stir gently to combine and serve immediately.