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Farfalle Pasta with Broccoli and Ricotta

Overall user rating:    rating
9 visitors have rated this recipe.
  • 4 spoons Anonymous from Oak Harbor, WA on 07/28/2008 06:05 AM

    I used elbow macaroni instead of farfalle, because that's what I had on hand. It was quite tasty! Thanks for sharing this recipe.

    Greenline
  • 4 spoons Anonymous from Texas on 02/07/2005 02:12 PM

    I liked this recipe however I did saute a large pinch of crushed red pepper flakes with the garlic. It needed more salt, but since I'm watching sodium, I used a sprinkle of salt sunstitute and it was perfect. I'm also thinking a little grated lemon peel would be nice and really refresh the flavor.

    Greenline
  • 1 spoons Wendy from Dallas on 03/31/2004 02:21 PM

    This receipe was VERY bland. We had to add a lot of season salt, but it never tasted right.

    Greenline
  • 3 spoons Anonymous on 02/02/2004 01:16 AM

    Greenline
  • 2 spoons Anonymous on 11/10/2003 02:44 AM

    Greenline
  • 1 spoons Anonymous from Austin, TX on 09/24/2003 02:14 PM

    This recipe was fairly bland, although the nutmeg was a nice touch. Altogether, though, not a recipe that I would make again.

    Greenline
  • 1 spoons Andrea from Rancho Santa Margarita, CA on 08/20/2003 04:32 AM

    This recipe was very quick and easy but had no flavor. The broccoli tasted great alone, but once I mixed it with the ricotta, it was all very bland. Had to add a ton of salt for any flavor at all.

    Greenline
  • 5 spoons Anonymous on 04/19/2003 08:23 PM

    Greenline
  • 3 spoons Anonymous on 03/06/2003 03:00 AM

    Greenline