23 In Misc



This is the third recipe I've tried from my new book, Market Vegetarian.  You can view it here.  We all really liked this one.  It called for regular spaghetti, but we substituted whole wheat spaghetti.  The fresh lemon zest was wonderful!


There was lots of fresh garlic.


The toasted walnuts were an excellent addition.


And lots of broccoli.  One of my favorite vegetables.  Recipe from Market Vegetarian.  


2/3 cup walnut halves

1 head of broccoli (about 1 pound)

3 tablespoons of light olive oil

3 garlic cloves, thinly sliced

1 handful of fresh flat-leaf parsley-chopped

finely grated zest and freshly squeezed juice of 1 lemon

7 ounces of fresh ricotta cheese

14 ounces of spaghetti  (I used whole wheat, I thought it went well with this recipe)

salt and pepper to taste

Preheat the oven to 350 degrees.  Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets.  Slice off the individual florets.  Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened.  Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir through the ricotta and lemon juice.  Season to taste with the salt and pepper and leave in the skillet to keep warm.  

Cook the spaghetti according to the package instructions.  Drain well and return it to the warm pan with the sauce.  Stir gently to combine and serve immediately.



  • Grace
    August 13, 2010 at 4:19 pm

    Thank you so much for sharing your delicious recipes. Now if only I could find chipotles in Australia…

  • Kimada
    August 13, 2010 at 4:37 pm

    WOW! This actually looks really good!! I thought walnuts would be weird in pasta, but it looks amazing!

  • judy@judyaldridge.com
    August 13, 2010 at 4:43 pm

    Hi Kimada,
    The walnuts really give this recipe the substance that it would not otherwise have. It looked a little strange all going together, but the end result was fabulous. I found the spaghetti a little tricky to work with, and feel that when I cook this again, I might use a penne, or even mini penne. thanks! judy

  • Blubearypye
    August 13, 2010 at 5:11 pm

    I enjoy your blog and especially love reading your food posts. Everything featured always looks delicious!

  • Kathleen Rhea Galeos
    August 13, 2010 at 5:20 pm

    This looks absolutely to die for!!! I have to try this πŸ™‚ Great shots by the way!!!

  • TheShoeGirl
    August 13, 2010 at 5:43 pm

    Yum yum yum yum yum yum yum yum yum!!!!!!

  • judy@judyaldridge.com
    August 13, 2010 at 5:51 pm

    Grace–see if you can find a dip or salsa with chipotle in it. This works just as well! Cheers.

  • Style Odyssey
    August 14, 2010 at 6:20 am

    Looks pretty and tasty. I’d do this one w/ penne, too. I think I have to have that cookbook!

  • Ingrid, thebaghagdiaries
    August 14, 2010 at 10:18 pm

    Judy, that looks realllly good! Thanks for sharing this one! I will go back to cooking once I get better. Hate having the flu. I’m stuck in bed πŸ™

  • camille
    August 15, 2010 at 5:09 am

    looks good!
    just one piece of advice: I lived in Italy for a while, and the rule with ricotta is never heat it or cook it! and if you want to make it more liquid, use the water in which you cooked the pastas! i love all your recipes and like you im very fond of broccolis, it s always a pleasure to read and try out new recipes!

  • CopyCat
    August 15, 2010 at 3:58 pm


  • Linda
    August 15, 2010 at 5:58 pm

    Wow, this is so mouth watering. I am definitely trying this recipe.

  • The Owl's Closet
    August 15, 2010 at 8:45 pm

    oh my goodness, this looks so good! i’ll definitely try this out. thanks for sharing!

  • Lindsay
    August 16, 2010 at 7:31 am

    Looks fantastic! I am trying this one! I love that you’re posting more cooking posts!

  • lucinda
    August 16, 2010 at 8:01 am

    This looks fantastic. Do you think I could sub with pecans?

  • judy@judyaldridge.com
    August 16, 2010 at 8:08 am

    I think you could try pecans.

  • sipnsnap
    August 16, 2010 at 12:23 pm

    That looks like a delicious recipe! Broccoli and walnuts would add such a lot of crush to the spaghetti. I like the combination!

  • Jennifer
    August 17, 2010 at 11:41 pm

    I made this today! It was SO GOOD! THANKS! πŸ™‚

  • Nike Dunks
    August 20, 2010 at 3:07 am

    Simple is beautiful ah! Your blog is very simple! But very unique! Especially your articles so good it! It is all too real attention! But you do friends I admire you

  • heels
    August 20, 2010 at 8:33 pm

    yes, think you for sharing! I would add ketchup! ha! I’ll try! life is wonderful!

  • Ivy
    August 20, 2010 at 9:48 pm

    I made this for me and my boo the other night. It was totally unexpected and totally delicious. The cold leftovers made an excellent snack, too. Thanks for the tip, Judy. :3

  • Paula
    August 23, 2010 at 10:21 am

    oh, I`m going to do this soon!
    Paula from: http://justmydelicious.blogspot.com/

  • lucinda
    August 25, 2010 at 7:57 am

    Tried it and I will definitely make it again. I reserved some of the pasta water and added it to the broccoli mixture to keep it from sticking. Salt and pepper generously. Very good and very quick.