Healthy Broccoli Pasta Alfredo with Ricotta

Ingredients

• 2 cups fusilli, penne or tagliatelle pasta reserve 2/3 cup water from cooking the pasta
• 1 small broccoli approx. 350 g
• 2 garlic cloves finely chopped
• 1/2 cup finely grated parmesan cheese make sure it's vegetarian
• 6 tbsp ricotta cheese
• 3 tbsp fromage frais/fromage blanc
• 2 tbsp olive oil
• 1/3 tsp onion granules
• Salt and pepper to taste

Instructions

1. While the pasta is cooking prepare the broccoli.  Cut the stem, then place it on one end on top of a cutting board.  Slice the tough outer layer off downwards all the way around.  Roughly chop along with the florets.
2. Make broccoli rice by blitzing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste).  It's best to do this in batches to get even crumbs. 
3. Approximately 3 minutes into cooking the pasta start making the sauce.  In a large pan heat up the oil, add the minced garlic and broccoli rice, season and cook over a medium heat for 5 minutes stirring often.  Make a well in the centre, add the ricotta, fromage frais, parmesan, onion granules and some of the water from cooking the pasta (your pasta should be ready by now) and whisk to combine.  Stir into the broccoli and remove from the heat.  Stir in the pasta, adjust seasoning and add more water if necessary.
4. Top with parmesan shavings and lightly fried slices of garlic (optional).

This article and recipe adapted from site