Preparation

• Cut the broccoli into florets and slightly cut the stems of the florets with a knife.
  Place the florets in a colander and rinse them thoroughly under running water

• When boiling, use as little water as possible to best preserve its beneficial properties.

  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 cook for about 8-10 minutes until tender but not falling apart.

  Cooking time
  – 8 minutes for firm broccoli;
  – 10 minutes for softer broccoli perfect for blending or making a cream;
  adjust according to desired consistency.

  Using a slotted spoon, gently lift the broccoli florets and transfer them to a container.
  Do not discard the cooking water, we will need it for the preparation.

  

• In a saucepan, pour:
  – ¾ cup of water or broccoli cooking water if you kept it;
  – a pinch of salt;
  bring to a boil, add the boiled broccoli, and stir.

  For broth-based first courses, to avoid blood sugar spikes, it is advisable to cook the pasta separately, rinse it, and add it to the broth-based sauce prepared separately; in this way, the starch released by the pasta in the cooking water is eliminated.

  Cook the pasta in the broccoli cooking water if you kept it, rinse it under running water, and drain it.
  In the meantime, bring the broccoli back to a boil.

  Add the pasta to the saucepan with the broccoli and stir.
  Turn off the heat, add the ricotta, and mix until you achieve a creamy pasta and broccoli soup.

  Plate it.
  Grind the pepper.

  Your pasta with broccoli and ricotta or pasta scramuzza and ricotta is ready.

  Enjoy your meal!

  

• – Pasta with Sicilian Broccoli;
  – Light Sicilian Pasta and Broccoli.