Creamy Ricotta and Broccoli Pasta

Ingredients:

• 1-2 broccoli heads, cut into bite-sized pieces
• 2 Tbsp olive oil
• 1 tsp salt
• 12 oz fusili pasta
• 4 Tbsp butter
• 8 oz ricotta cheese
• pinch of salt and pepper

Instructions:

• Preheat oven to 350°F, and heat water in pot large enough for pasta.
• Place broccoli on parchment-lined baking sheet and drizzle with olive oil and salt; massage oil into the broccoli.
• Roast for 10-15 minutes, stirring occasionally, or until slightly charred.
• Cook fusilli until al dente, about 7 minutes or according to package instructions.
• Save 1 1/2 cups pasta water.
• Drain remaining pasta water and leave pasta in colander.
• In the same pot used to cook pasta, combine butter, ricotta cheese, 1 cup pasta water and a pinch of salt and pepper. Whisk until everything is melted and sauce is smooth.
• Add pasta and stir, then add broccoli and stir.
• Add remaining 1/2 cup of pasta water, as needed, to smooth out the sauce.
• Continue stirring as the pasta soaks up the sauce. Serve immediately and enjoy!