Lemon Riccota Pasta

Lemon Ricotta Pasta
This has such a crisp, light taste but it's very filling.
Prep time: 
Cook time: 
Total time: 
  • 1 lb. bucatini or spaghetti
  • 1 c. ricotta
  • 2 cups of broccoli, cooked
  • ½ c. freshly grated pecorino or Parmesan
  • Zest and juice from 1 lemon
  • ¼ bottle of Rogliano's Italian dressing
  • Freshly sliced basil, for serving
  2. In a large pot of boiling salted water, cook pasta according to package directions. Reserve 1 cup pasta water, then drain. Return pasta to pot.
  3. In a medium bowl, combine ricotta, Rogliano's pecorino, lemon juice, and zest. Add ricotta mixture broccoli, and ¼ cup reserved pasta water to pasta and toss. Add more reserved pasta water if the sauce is too thick.
  4. Serve with basil, more pecorino, and a drizzle of Rogliano's.