12-16 ounces whole wheat pasta fusilli
1 pound shrimp, peeled and deveined
4-6 cups broccoli florets, broken into bite-sized pieces (save the stems to stir-fry or steam)
4-6 green onions, sliced lengthwise, then cut into 1 inch pieces, white and green
2 tablespoons unsalted butter, divided
15 ounces part-skim ricotta
1/2 cup milk
1/2 cup flat-leaf parsley, chopped
1-2 cups parmesan, grated (the amount depends on the type and age of the cheese)
Boil 4-5 quarts of water, add salt, then pasta. Set timer for cooking time, but
when two minutes remain, add broccoli and onions, wait one minute, then stir in shrimp.
Cook until shrimp are opaque, remove pot from heat, save two cups of pasta water, then
drain entire mixture into large colander. Cover colander to keep contents warm.
Using the same big pot, melt 1 tablespoon butter, stir in ricotta, milk and 1/2 cup
parmesan. Cook over low heat until parmesan begins to melt, stirring often. Add pasta,
shrimp mixture, remaining butter, 1/2 cup cheese and 1 cup pasta water (or a little more
to make it stir easily.) Stir until butter and cheese melt. Add parsley and freshly ground
black pepper to taste. Taste for cheese and add more as needed, either melted into pasta
mixture or sprinkled on top. Serve hot. Refrigerate covered leftovers.
Copyright © 2009 Stefanie Samara Hamblen