Bring a large pot of water to a boil for the pasta.
Heat the EVOO in a Dutch oven over medium heat. Add the butter and melt. Add the onion and garlic to the pan and season with salt, pepper and the bay leaf. Stir and cook for 8-10 minutes to soften.
Add the wine (if using) to the pan, stir for 1 minute, then add the stock. Arrange the Romanesco broccoli, broccoli or cauliflower over the onion, then add the crushed red pepper, lemon zest and rosemary to the pan. Cover and cook for 10 minutes, stirring occasionally.
Drop the pasta in the boiling water after the veggies have been cooking 3-4 minutes. Cook the pasta to al dente. Add a ladleful of starchy pasta cooking water to the veggies. Drain the pasta and toss it into the pot with the veggies. Stir in the ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste. Serve the pasta in shallow bowls.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.