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–+ servings
Creamy Broccoli Ricotta

Creamy Broccoli Ricotta

Discover the perfect blend of flavors in this Creamy Broccoli Ricotta pasta a comforting and easy dish for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz pasta (penne or rigatoni)
  • 1 large head broccoli cut into small florets
  • 2 tbsp olive oil
  • 1 tbsp olive oil for skillet
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes (optional)
  • to taste salt
  • to taste black pepper
  • 3 cloves garlic minced
  • 1 cup whole-milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup reserved pasta water
  • 1 zest lemon
  • 1 juice lemon
  • 1/4 cup chopped fresh basil or parsley for garnish

Equipment

  • Large Pot
  • Baking Sheet
  • Large Skillet
  • Colander
  • Zester

Method
 

  1. Preheat your oven to 425°F (220°C). Toss broccoli florets with 2 tbsp olive oil, garlic powder, red pepper flakes, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes.
  2. While the broccoli is roasting, bring a large pot of salted water to a boil. Add pasta and cook until al dente, reserving about 1/2 cup of the pasta water before draining.
  3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  4. Stir in ricotta, Parmesan, lemon zest, lemon juice, and reserved pasta water. Mix until smooth and creamy.
  5. Add cooked pasta to the skillet and toss to coat with the sauce. Gently fold in roasted broccoli. Adjust seasoning if needed.
  6. Garnish with chopped fresh basil or parsley and serve warm.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 28mgSodium: 400mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 90mgCalcium: 250mgIron: 3mg

Notes

You can substitute any short pasta or use whole wheat or gluten-free options as needed. For a lighter sauce, reduce ricotta and add Greek yogurt instead. This dish can be made ahead of time and stored in the fridge for up to 3 days; reheat gently with a splash of water or milk to maintain creaminess. Enjoy!
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