1 to 1½ pounds broccoli (1 large head), cut into small florets, stems peeled and sliced thin
12 ounces bite-size pasta such as penne
Salt
3 large garlic cloves, minced
1 teaspoon dried basil
½ teaspoon hot red pepper flakes
3 ounces (about 6 slices) prosciutto, minced
2 cups part-skim ricotta
½ cup grated Parmesan, plus extra for passing
Instructions
Prepare broccoli. Meanwhile, bring 2 quarts of water and a generous sprinkling of salt to boil in a large soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first to prevent sticking, until just tender. Add broccoli to the boiling pasta the last 5 minutes of cooking. Set colander over a large bowl and drain pasta, reserving cooking liquid; return pasta to the pot, stirring in garlic, basil, pepper, and prosciutto, until fragrant. Stir in ricotta, Parmesan, and enough hot pasta cooking liquid to form a creamy sauce. Serve, sprinkling each portion with extra Parmesan.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/hot-pasta-cold-sauce/