Cheese, Egg, and Cream Based Recipes - Spaghetti with Ricotta and Broccoli

Ingredients                          

• 450 g/1lb broccoli, cut into tiny florets

• 75 g/3 oz/1/3 cup butter

• 175 g/6 oz/3/4 cup Ricotta cheese

• 50 g/2 oz/1/2 cup grated Parmesan cheese

• 60 ml/4 tbsp chopped parsley

• 1.5 ml/1/4 tsp cayenne

• Salt and freshly ground black pepper

• 350 g/12 oz spaghetti

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Method:

1. Steam the broccoli or boil in lightly salted water until just tender. Drain.

2. Melt all but 15 g/1 tbsp of the butter in a saucepan. Add the cheeses and parsley and heat through, stirring.

3. Add the broccoli and heat through. Season to taste with the cayenne and a little salt and pepper.

4. Meanwhile, cook the spaghetti according to the packet directions. Drain and toss in the remaining butter. Pile on to warm plates and top with the sauce.