Pasta with Rapini and Ricotta

Pasta with Rapini and Ricotta

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: 6

Rapini is also known as broccoli rabe.  Pasta with Rapini and Ricotta is ready to serve in 20 minutes.


  • 1 1/2 pounds rapini, coarsely chopped
  • 1 pound gemelli pasta
  • 4 anchovy fillets
  • 2 garlic cloves, chopped
  • 1/2 teaspoon red pepper flakes
  • 1, 15 ounce container part skim ricotta cheese
  • 1 cup milk
  • coarse salt and ground pepper


  1. In a large pot of boiling salted water, boil rapini 1 minute; with a slotted spoon, transfer to a colander to drain. In same pot of water, cook pasta until al dente, according to package directions. Drain pasta and return to pot.
  2. Meanwhile heat oil in a large skillet over medium heat. Add anchovy fillets, garlic and pepper flakes; cook stirring, until fragrant, 30 to 60 minutes. Add rapini; season with salt and pepper.
  3. Cook, stirring occasionally, until tender for 5 to 6 minutes. Stir in ricotta and milk; cook just until heated through, 3 to 4 minutes.
  4. Add contents of skillet to pasta; season with salt and pepper, and toss to combine. Serve immediately.


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