Photo by Aditya Sethia on Unsplash
Baked Penne with Broccolini, Ricotta & Lemon
Baked penne with sautéed broccolini and ricotta lemon sauce, finished with Parmesan and oiled panko topping.
- 160 g penne pasta
- 200 g broccolini
- 150 g ricotta cheese
- 50 g Parmesan cheese
- 1 whole lemon
- 2 whole garlic clove
- 50 ml olive oil
- 100 ml vegetable stock
- 5 g fresh thyme
- 4 g sea salt
- 2 g black pepper
- 30 g panko breadcrumbs
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Cook penne in salted boiling water until al dente (10 minutes). Drain and reserve 100ml pasta water.
- Step 3
Meanwhile, cut broccolini into 5cm pieces. Heat 30ml olive oil in a large frying pan and sauté broccolini with minced garlic for 4 minutes. Season with salt and pepper. Remove and set aside.
- Step 4
In a bowl, mix ricotta with zest of 1 lemon, juice of half the lemon, 2 tablespoons grated Parmesan, fresh thyme, and 50ml pasta water to create a creamy sauce.
- Step 5
Combine cooked penne, broccolini, and ricotta mixture in a baking dish. Add vegetable stock and toss gently.
- Step 6
Mix panko breadcrumbs with remaining 20ml olive oil and 2 tablespoons Parmesan. Scatter over the top.
- Step 7
Bake for 15 minutes until golden and bubbling. Rest for 2 minutes before serving.
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