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Broccoli Pesto Pasta

The perfect mix of broccoli, fresh basil, ricotta cheese, and DaVinci Thin Spaghetti. Try this delicious recipe for an easy weeknight meal!

Servings: 5   |    Prep: 5 mins   |    Cook: 20 mins


1 lb DaVinci Thin Spaghetti
1 large head broccoli, chopped
1⁄2 cup grated parmesan cheese
1 cup fresh basil
1⁄2 cup DaVinci Extra Virgin Olive Oil, plus 4 tablespoons
1 lemon, juice and zest
3 cloves garlic, minced
1⁄4 teaspoon red pepper flakes (optional)
Salt and pepper
1 cup ricotta, whipped (optional)


1. Preheat the oven to 400 degrees. On a lined baking sheet, spread the broccoli in an
even layer. Drizzle about 2 tablespoons of olive oil over the broccoli, along with salt and
pepper. Toss to evenly coat the broccoli, then bake for 15 minutes, or until the broccoli
begins to lightly char but not burn. Let the broccoli cool for about 5 minutes before
2. In a food processor or blender, add the cooked broccoli, basil, 1⁄2 cup olive oil, parmesan
cheese, juice from 1⁄2 of the lemon, salt, pepper, and red pepper flakes. Pulse until
everything forms a thick paste. Add more olive oil if you prefer a thinner pesto sauce!
3. Meanwhile, cook the pasta according to package instructions, leaning towards the al
dente side (about 5 min). Reserve 1 cup of pasta water before draining.
4. While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet
over medium heat. Add the garlic and lemon zest to the pan, and cook until fragrant
(about 4 minutes). At this point, the pasta should be cooked. Drop the pasta into the
skillet, then add the pesto and remaining juice from the lemon. Toss everything to
combine, using the pasta water to help thin out the pesto if needed.
5. To serve, spread a layer of the ricotta to the bottom of a bowl or plate (if using), then top
the ricotta with the pasta. Sprinkle extra parmesan cheese on top, along with fresh basil.
Credit: Megan McKeehan @brokegirltable

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