This brings the flavor of summer to a winter evening’s meal.

Serves 8

1 (32-ounce) bag frozen broccoli florets, cooked and drained

3 hot-house tomatoes, chopped

1 (15-ounce) container ricotta cheese

¼ cup grated Parmesan cheese

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 rounded teaspoon minced fresh garlic

1 teaspoon kosher salt

1 teaspoon dried basil

½ teaspoon black pepper

1 (16-ounce) package pasta of your choice (with this sauce, better to use shells or rotelle as opposed to spaghetti)

In a large bowl, stir together the broccoli, tomatoes, ricotta, Parmesan, vinegar, oil, garlic and spices.  Cook and drain pasta.  Toss immediately with broccoli mixture and serve.  Pass the extra Parmesan.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!