Romanesco brocoli pasta with ricotta cheese

1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons light margarine
1 large onion, chopped
2 large cloves garlic, finely chopped
Salt and pepper
1 bay leaf
1/2 cup dry white wine
1/2 cup low salt, low fat chicken stock
2 cups brocoli florettes cut into smaller pieces
1 teaspoon lemon zest
1 tablespoon finely chopped fresh rosemary
6 oz mezze rigatoni, Barilla brand or other short cut pasta
1 cup fat free ricotta cheese
2 tablespoons fresh thyme, chopped
1/2 cup grated Pecorino cheese

Bring a large pot of water to a boil for pasta.

Heat EVOO in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.

Add wine to the pan, stir 1 minute then add stock. Arrange Romanesco, broccoli or cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan. Cover and cook 10 minutes, stirring occasionally.
Drop pasta in boiling water after veggies have been cooking 3-4 minutes. Cook pasta to al dente. Add ladleful of starchy pasta cooking water to the veggies. Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste. Serve pasta in shallow bowls


Number of Servings: 3

Recipe submitted by SparkPeople user JMER1109.