Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta
Try this Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta recipe, or contribute your own.
Try this Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta recipe, or contribute your own.
- salt and pepper
- 1/4 teaspoon red pepper flakes
- olive oil cooking spray
- 3 garlic cloves finely minced
- 2 medium rutabagas peeled blade c, noodles trimmed
- 2 cups well-chopped broccoli florets
- 1 tablespoon extra virgin olive oil + more to drizzle
- 6 sundried tomatoes chopped
- 4 tablespoons/dollops ricotta cheese
- Carbohydrate 1.676781796875 g
- Cholesterol 0 mg
- Fat 0.840314296875 g
- Fiber 0.37091250577569 g
- Protein 0.424144453125 g
- Saturated Fat 0.11656921875 g
- Serving Size 1 1 Serving (4g)
- Sodium 81.2872526041667 mg
- Sugar 1.30586929109931 g
- Trans Fat 0.0487732031249999 g
- Calories 14 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Lay out the rutabaga noodles and broccoli and spritz with cooking spray, and season with salt and pepper.
- Roast for 15-20 minutes or until the noodles are al dente.
- Once the rutabaga is done roasting, heat the oil in a large skillet over medium-high heat.
- Once oil is shimmering, add the garlic and red pepper flakes.
- Let cook until fragrant, about 2 minutes, careful not to brown.
- Add the rutabaga noodles and sundried tomatoes into the pan, and toss well for 2-3 minutes to combine the flavors.
- Divide into plates or bowls and top with a dollop of ricotta and drizzle of olive oil.
- Serve.
Why are these vegetable noodles swimming in water instead of holding their shape? Water content destroys root vegetable pasta before the skillet phase even begins. Roasting rutabaga requires strict adherence to temperature and moisture control to achieve an al dente texture rather than a watery puree. Strict execution prevents the common pitfalls of soggy vegetable strands.
Controlling Moisture During the Roasting Phase
Dry the rutabaga thoroughly after spiralizing to eliminate excess surface moisture. Parchment paper on a standard rimmed baking sheet allows steam to escape properly at 400 degrees Fahrenheit. Overcrowding the pan traps steam, resulting in steamed root vegetables rather than roasted noodles. Monitor the 15 to 20 minute window closely; exceeding this timeframe breaks down the cell walls entirely.Managing Garlic and Spice in the Skillet
Garlic burns within seconds if the skillet temperature is too high during the secondary toss. Medium-high heat requires careful observation once the extra virgin olive oil shimmers. Remove the pan from the heat source immediately if the minced garlic begins to color past a pale gold. Red pepper flakes release their capsaicin into the oil quickly, requiring only two minutes of contact to infuse the fat.Balancing Textures with Ricotta
Cold cheese dropped directly onto piping hot noodles creates an uneven temperature contrast. Dollop the ricotta onto individual plates just before serving so it softens against the warm rutabaga without melting into grease. A final drizzle of olive oil adds necessary lipids to the lean root vegetable base, compensating for the lack of traditional pasta starches.
