Broccolini- Ricotta Pasta

• 1/2 lb cavatappi pasta (corkscrew shaped hollow pasta) or 1/2 lb rigatoni pasta
• 1 lb Broccolini, trimmed into florets
• 2 tablespoons butter
• 1 cup ricotta cheese
• 2 teaspoons lemon zest
• 2 tablespoons chopped fresh thyme leaves

1. Put water on to boil for your pasta.
2. Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
3. While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
4. Once pasta is cooked, drain it and toss it with a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste.

cavatappi pasta, butter, ricotta cheese, lemon zest, thyme

Taken from www.food.com/recipe/broccolini-ricotta-pasta-287383 (may not work)