Description
A simple, creamy pasta dish featuring bright lemon flavor and tender broccoli.
Ingredients
Scale
- 1 pound pasta (e.g., linguine or penne)
- 1 head broccoli, cut into small florets
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions. Add broccoli florets to the boiling water during the last 3 minutes of cooking. Drain pasta and broccoli, reserving 1 cup of the pasta water.
- While pasta cooks, whisk together the ricotta cheese, Parmesan cheese, lemon juice, and lemon zest in a large bowl.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Do not brown the garlic.
- Add the drained pasta and broccoli to the skillet with the garlic oil. Toss to coat.
- Remove the skillet from the heat. Stir in the ricotta mixture until a creamy sauce forms. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Season generously with salt and black pepper. Serve immediately.
Notes
- For a thinner sauce, add more reserved pasta water.
- You can substitute frozen broccoli florets; add them directly to the boiling pasta water.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 6
- Protein: 25
- Cholesterol: 45
Keywords: lemon ricotta pasta, broccoli pasta, creamy pasta, vegetarian pasta, quick dinner