Ingredients
12 ounces Whole-grain spaghetti1 1/4 ounces Whole blanched almonds, toasted
2 tablespoons Finely grated lemon zest, plus 1/4 cup fresh lemon juice plus more for serving
1 Garlic clove
1 cup Fresh flat-leaf parsley
1/2 cup Packed fresh mint leaves
1/4 cup Packed fresh tarragon leaves
2 teaspoons Coarse salt
2 tablespoons Extra-virgin olive oil
Vegetable-oil cooking spray
2 1/4 pounds Broccoli, cut into small florets (about 6 cups)
1/4 teaspoon Freshly ground pepper
3 tablespoons Part-skim ricotta cheese
Description
Meals Matter
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