Broccoli with Ricotta and Pine Nuts


  • 2 lbs of broccoli florets
  • 1/2 cup ricotta cheese
  • 2 tsp butter
  • 4 tbs milk
  • 1/3 cup pine nuts
  • kosher salt and black pepper to taste
  • zest of 1 lemon
  • Bring a large pot of water to a boil. Add a couple tsp of salt to the water.
  • Add the broccoli and cook until tender, about 5-7 minutes.
  • Drain the broccoli and set aside.
  • In a double boiler or a bowl placed over a pot of simmering water, combine the ricotta, butter,  milk, pine nuts and lemon zest and mix until smooth.
  • Season with salt and pepper, then transfer the ricotta cream and broccoli to a large saute pan.
  • Cook over medium heat for 1 minute.
  • Transfer to a serving platter and serve.

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