In our effort to eat all the things before all the things go bad, Anjali and I have been keeping a list of soon-to-be expired food on our fridge. The broccoli, a sad tomato, and the leftover ricotta from the Spanakopita a Trois had to go. And thus Lemon Broccoli Pasta was born.

Step 1: Boil pasta. If you need clarification, this blog is not for you.

Step 2: Juice and zest two lemons. You may use more or less than two lemons. Mix in the ricotta. How much ricotta do you have? That’s the right amount. Start heating the sauce on the stove.

Step 3: Keep adding whatever combination of parmesan and asiago that you can spare from your cheese drawer until it reaches whatever consistency you imagine will be tasty. If you don’t have an entire drawer devoted to cheese, this blog is not for you.

Step 4: In the last couple minutes of the pasta boiling, add the broccoli. Drain. Stir in the sad tomato. Make it feel useful.

Step 5: Fold in the sauce.

Eat it with Texas Toast. Everything is better with Texas Toast.