Ingredients
Roasted Vegetables
- 2 cups broccoli florets, sliced
- 2 cups cherry tomatoes, halved
- 1 medium shallot, diced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 tablespoons olive oil
- salt and freshly ground black pepper, to taste
Pasta
- 1 box (16 ounces) Gemelli pasta
- 1 teaspoon Kosher salt
Ricotta Sauce
- 1 medium lemon, juiced (about 3 tablespoons)
- 1 cup whole-milk ricotta cheese
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 cups rotisserie chicken shredded
- 1/4 cup parmesan cheese, sprinkled on top
Instructions
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Preheat oven to 450°F
Roasted Vegetables
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In a large bowl combine broccoli, shallots, tomatoes, garlic, red pepper flakes, oil, salt, and pepper.
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Toss to coat and spread onto a large baking sheet lined with parchment paper. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Set aside.
Pasta
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Bring a large pot of water to a boil. Add salt and noodles and cook until al dente (about 6 minutes).
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Reserve 1/2 cup of water and then drain and return noodles to the pot. Set aside.
Ricotta Sauce
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In a food processor, add the lemon juice, ricotta cheese, salt, pepper, and red pepper flakes. Process on high until smooth (about 30 seconds).
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Add ricotta mixture, roasted veggies, and chicken to the pan with the noodles. Add 1/4 cup of the pasta water and stir until the sauce coats the noodles (adding more as needed).
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Simmer on low for 10 minutes or until heated through. Serve sprinkled with parmesan cheese.
