For 4 persons:
400g spätzle (or fresh pasta)
1 clove of garlic
1 jar of dried tomatoes
250g of ricotta cheese (vegan version: 250ml of soy cream)
Parmigiano cheese, for garnish
Salt, black pepper, extra virgin olive oil
Slice the broccoli in small florets and boil it in a big pot of boiling salted water for around 5 minutes. Drain the broccoli without ditching the water, since you’ll be cooking the spätzle there afterwards. You can now mix the broccoli with an immersion blender or leave them in florets, as you prefer.
In a large saute pan, heat the olive oil, the garlic and the sliced dried tomatoes and after some minutes add the broccoli. If you’re using the soy cream, add it as well.
In a bowl, soften the ricotta with a fork and mix with the rest of the sauce.
Cook the spätzle in the pot according to package directions, drain, reserving ½ mug of cooking water. Mix in the bowl, adding the cooking water if the sauce it’s too dry. Top with olive oil, pepper and Parmigiano, and serve.