Linguine with broccoli, cherry tomatoes, and crumbly cheese
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
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.
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”