1 pound ziti pasta
1 bag (12 oz) broccoli florets
1 jar (26 oz) marinara sauce
1 cup skim ricotta cheese
4 oz part skim mozzarella cheese, diced
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese
Cook pasta in a pot of lightly salted boiling water as package directs, adding broccoli 4 minutes before pasta is done. Mix marinara sauce and about 1/2 of the ricotta in a large saucepan. Cook over medium low heat until hot. Drain pasta and broccoli; return to pot. Add sauce mixture; toss to mix and coat. Immediately add mozzarella and about half of the parsley and Parmesan. Stir until mozzarella melts. Sprinkle individual servings with remaining parsley and parmesan. Top with dollops of remaining ricotta.
Serves 6
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