INGREDIENTS
Salt and pepper
1 1/2
bunches broccoli (about 1 1/2 lb. total), cut into florets, stems reserved for another use
1 lb
medium shells or penne
1 1/2 cups
ricotta
1/2 cup
grated Parmesan
2 tsp
grated lemon zest
1 tsp
fresh thyme, finely chopped
2 tbsp
olive oil
4 cloves
garlic, minced