Pasta with Ricotta and Broccoli Rabe
Ingredients
- Coarse salt and ground pepper
- 1 1/2 pounds (1 to 2 bunches) broccoli rabe, coarsely chopped
- 1 pound gemelli (or other short pasta)
- 2 tablespoons olive oil
- 4 anchovy fillets (optional)
- 2 garlic cloves, chopped
- 1/2 teaspoon red-pepper flakes
- 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
- 1 cup milk
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