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Recipe for linguine with broccoli, cherry tomatoes, and crumbly cheese

Linguine with broccoli, cherry tomatoes, and crumbly cheese

Serves 4

Ricotta salata is a firm, crumbly form of ricotta. Use it or substitute the saltier feta cheese.

Salt and pepper, to taste

3/4 pound linguine

About 3 tablespoons olive oil

1 1/2 pounds broccoli, tops cut into 1 inch florets, stems shaved and cut into matchsticks (keep florets separate from stems)

2 pints small cherry tomatoes

1 cup dry white wine or vegetable broth

2 cloves garlic, finely chopped

1 cup crumbled ricotta salata or feta cheese

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1. Bring a large pot of salted water to boil. Add the linguine and cook, stirring occasionally, for 6 minutes or until the pasta is tender but still has some bite. Dip a measuring cup into the pot and remove 1/2 cup pasta cooking water. Drain the pasta without rinsing it; return the pasta to the pan. Sprinkle with olive oil.

2. Heat a large wok. Add about 2 teaspoons of the olive oil and when it is hot, add the broccoli florets only and salt. Stir-fry over high heat for 5 minutes, or until the broccoli is bright green and just tender. Transfer to a bowl.

3. Add 2 tablespoons more olive oil to the wok. When it is very hot, add the tomatoes and a generous pinch salt. Stir-fry over high heat for 5 minutes or until the tomatoes wilt. Add the wine or broth and the garlic. Cook for 3 minutes.

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4. Add the broccoli stems to the tomatoes and stir-fry over high heat for 5 minutes or until they are just tender. Spoon in a little of the pasta-cooking water if you’d like the sauce to be a little thinner.

5. Transfer the pasta to 4 bowls. Spoon the tomato mixture on top. Add cheese and black pepper. Garnish with the broccoli florets. Adapted from “Mollie Katzen’s Vegetable Heaven”

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