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Linguine with broccolini and ricotta recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

Ingredients

500g linguini
1 bunch broccolini, halved lengthways, thick stems halved
2 tablespoons olive oil
3 garlic cloves, finely chopped
1 bird's eye chilli, seeded, sliced
200g ricotta

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Preparation

Cook linguine in a large saucepan of boiling, salted water according to packet directions. After 5 minutes of cooking, add broccolini. When pasta is cooked and broccolini is tender, drain, reserving ¼ cup of cooking liquid.

Meanwhile, heat olive oil in a small frying pan on medium. Cook garlic and chilli until garlic begins to colour, without becoming too browned.

Return linguini, broccolini and reserved cooking liquid to saucepan. Stir in garlic and chilli mixture and toss on medium heat. Season to taste. Add ricotta in spoonfuls and mix together very lightly. Serve in heated serving bowls.

If you enjoyed this Linguine with broccolini and ricotta recipe then browse more Italian recipes, nut-free recipes, egg-free recipes, low-cholesterol recipes, low-gi recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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1.	The Beresford Hotel		Surry Hills
2.	Cellar 47		Shepparton
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5.	Benny's Bar & Cafe		Fremantle
6.	Universal Bar		Northbridge
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10.	Morning Star Estate		Mt Eliza

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