Pasta with Ricotta, Broccoli & Collard Greens

Bring water to a boil in a large pot and add a pinch of salt

Peel and chop 4 garlic cloves

Trim and thinly slice 3 collard greens

Remove and discard the stalks of 1 broccoli. Cut the florets into small pieces

Add the broccoli to the boiling water and cook it for 3m until tender. Strain and reserve

Bring water to a boil in a large pot once more and add a generous pinch of salt

Add 1 tbsp of butter to a pan over medium heat

Add the collard greens and cook for 2m until soft

Add 200 g of fettuccine to the boiling water. Follow the manufacturer's instructions to cook to al dente

Strain the water, reserving ​1 cup

Melt 1 tbsp of butter in a pan over medium heat and add the garlic. Sautée until golden brown

Add 1 cup of ricotta

Add ½ cup of the reserved water and mix until creamy

Add a pinch of salt

Add the pasta, broccoli, and collard greens to the pan. Toss until combined. Add a little more of the reserved water if needed. The pasta with ricotta, broccoli & collard greens is ready

Add some fresh herbs of your choice to taste and enjoy! This is perfect for a cold and rainy day.