Pasta with broccoli and ricotta or scramuzza and ricotta pasta is a creamy pasta and broccoli soup with a delicate flavor.
The first ingredient is Sicilian broccoli, a variety typical of southern Italy, known in Ragusan dialect as scramuzza or scramuzzatura.
The second ingredient is ricotta, to be added at the end of preparation, with the pot off the heat.
… and a small pasta shape for soups and broths that I’ve chosen as whole grain.
For brothy first courses, to avoid glycemic spikes, it’s advisable to cook the pasta separately, rinse it, and add it to the prepared broth separately; this way, the starch released by the pasta in the cooking water is eliminated.
Pasta with broccoli and ricotta or scramuzza and ricotta is a one-dish meal because it concentrates the characteristics that distinguish a balanced meal in a single course.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 120 g whole wheat conchigliette
- 1 head Sicilian broccoli
- as needed water
- 1 pinch salt
- 1 pinch baking soda (to keep it bright green)
- 200 ml water
- 1 pinch salt
- as needed cow ricotta (amount according to dietary scheme)
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- 1 Cutting Board
- 1 Knife
- 1 Colander
- 1 Pot
- 1 Slotted Spoon
- 1 Casserole
Preparation
Cut the broccoli into florets, cut the stalks with a knife.
Place the florets in a colander and wash them thoroughly under running water.
In a pot, bring salted water to a boil.
Add the broccoli florets and a pinch of baking soda to keep them bright green and let them cook for about 8-10 minutes until they are tender but not falling apartBroccoli Cooking Time
• with 8 minutes of cooking, you’ll get firm boiled broccoli;
• with 10 minutes of cooking, you’ll get broccoli that can easily be mashed into a cream;
… adjust according to taste.With the help of a slotted spoon, gently remove the broccoli florets and transfer them to a container.
Keep some of the broccoli cooking water for cooking the pasta.
In a casserole, pour:
• 200 ml of water;
• a pinch of salt;
bring to a boil and add the boiled broccoli.Cook the pasta in the broccoli cooking water if you’ve kept it, rinse it under running water and drain it.
For brothy first courses, to avoid glycemic spikes, it’s advisable to cook the pasta separately, rinse it, and add it to the prepared broth separately; this way, the starch released by the pasta in the cooking water is eliminated.Bring the broccoli back to a boil.
Add the pasta to the casserole with the broccoli and mix.
With the heat off, add the ricotta and mix until you get a creamy pasta and broccoli soup.Plate it.
Grind the pepper.
Add a drizzle of raw oil.Your pasta with broccoli and ricotta or scramuzza and ricotta pasta is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes. There are dedicated recipes available here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it according to the proportions and combinations indicated in your dietary scheme.
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