Prep Time: 10 min. • Cook Time: 15 min.
Bring a large pot of salted water to a boil. Roughly chop almonds, trim the bottom of the broccolini, and cut into 1½-inch lengths. Peel and thinly slice garlic cloves.
Add pasta to the water and cook according to the package directions. Add broccolini for the last 2 minutes of cooking time. Drain the pasta and broccolini.
When the pasta has two minutes left to cook, heat a large frying pan over medium heat. Once hot, add the olive oil and the sliced garlic. Cook, stirring often, until softened and just starting to brown, about 1 minute. Add the crushed chili flakes, pasta, and broccolini. Add salt and toss well to combine.
Divide between 4 bowls. Top with the ricotta, almonds, and Parmesan.
Approximate Nutritional Information (Per serving):
Calories 740, Fat 29g, Sat Fat 8g, Trans Fat 0g, Cholesterol 30mg, Sodium 1040mg, Total Carbohydrate 97g, Fiber 9g, Sugars 5g, Protein 29g
ALLERGEN INFORMATION: Peanut-Free, Soy-Free, Egg-Free