In a large pot of boiling salted water, cook the bucatini or spaghetti according to package directions. Reserve 1 cup of pasta water, then drain. Return the pasta to the pot.
In a medium bowl, combine the ricotta, Rogliano’s Italian dressing, pecorino or Parmesan, lemon juice and zest. Add the ricotta mixture, cooked broccoli and 1/4 cup reserved pasta water to the pasta; toss. Add more reserved pasta water as needed if the sauce is too thick.
Serve with sliced basil, more pecorino or Parmesan, and a small drizzle of Rogliano’s dressing.
