Skillet Ricotta Pasta with Roasted Broccoli: A Creamy, Flavorful One-Pan Meal
If you’re craving a comforting yet healthy meal, this Skillet Ricotta Pasta with Roasted Broccoli is a perfect option. It combines creamy ricotta, zesty lemon, and crispy roasted broccoli for a delicious and easy dinner that comes together in just 30 minutes. The best part? It’s made with simple, wholesome ingredients and is a great way to incorporate more veggies into your meal.
This recipe is perfect for a quick weeknight dinner or a weekend lunch, and it’s versatile enough to be customized with your favorite pasta or toppings. Let’s dive into this tasty one-pan meal that’s sure to become a family favorite!
Ingredients:
- 3 cups broccoli florets
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- 8 ounces cavatappi pasta (or any noodle you prefer)
- 4 garlic cloves, minced
- 1 cup ricotta cheese
- 1 tablespoon freshly squeezed lemon juice
- ½ to ¾ cup reserved pasta water
- Crushed red pepper flakes, for topping
- Parmesan cheese (optional), for sprinkling
Directions:
1. Roast the Broccoli:
Preheat your oven to 425°F (220°C). On a baking sheet, toss the broccoli florets with 1 tablespoon of olive oil, and season generously with salt and pepper. Roast for about 20 minutes, or until the broccoli is golden and slightly charred, giving it a deep, nutty flavor.
2. Cook the Pasta:
While the broccoli is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ to ¾ cup of pasta water, which will help create a smooth sauce later.
3. Sauté the Garlic:
In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and cook for about 1 minute, just until it becomes fragrant. Be careful not to let it brown too much, as burnt garlic can become bitter.
4. Make the Ricotta Sauce:
Lower the heat and stir in the ricotta cheese, allowing it to warm up and become creamy. This may take a couple of minutes. Season with salt and pepper to taste.
5. Add Lemon Juice and Pasta Water:
Once the ricotta is smooth, stir in the lemon juice and ½ cup of the reserved pasta water, mixing until the sauce is silky and well combined. If you prefer a thinner sauce, gradually add more pasta water until you reach your desired consistency. Taste the sauce and adjust the seasoning as needed.
6. Toss the Pasta and Broccoli:
Add the cooked pasta to the skillet with the ricotta sauce and toss well to coat the pasta evenly. Fold in the roasted broccoli, making sure every bite has a perfect mix of creamy sauce and roasted veggies.
7. Serve:
Dish out the pasta and top with a sprinkle of crushed red pepper flakes for a little heat. If desired, sprinkle with Parmesan cheese for an extra cheesy touch. Serve immediately and enjoy the creamy, flavorful goodness!
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories per Serving: 320 kcal
Why You’ll Love This Skillet Ricotta Pasta with Roasted Broccoli:
- Creamy & Tangy: The ricotta cheese creates a creamy base, while the lemon juice adds a bright and zesty flavor that keeps the dish from feeling too heavy.
- Roasted Perfection: Roasting the broccoli adds a delicious depth of flavor, making it crispy on the edges and tender in the middle.
- Quick & Easy: This meal comes together in just 30 minutes, making it ideal for busy weeknights or when you want something comforting without spending hours in the kitchen.
- Customizable: Feel free to use your favorite pasta shape or add in extra veggies like spinach, cherry tomatoes, or mushrooms to make it your own.
- Healthy & Satisfying: Packed with protein from the ricotta and fiber from the broccoli, this dish is both nutritious and filling.
Tips for Success:
- Don’t Skip the Pasta Water: The starchy water helps bind the sauce to the pasta, creating a smooth, velvety texture. Start with ½ cup and add more as needed for the perfect consistency.
- Roast the Broccoli Until Golden: Roasting the broccoli until it’s slightly charred brings out its natural sweetness and adds a lovely contrast to the creamy sauce.
- Lemon Zest for Extra Brightness: If you love a stronger lemon flavor, consider adding a pinch of freshly grated lemon zest to the ricotta sauce for an extra burst of brightness.
Serving Suggestions:
- Side Salad: Serve this dish with a simple green salad dressed in lemon vinaigrette for a fresh, light complement.
- Garlic Bread: Pair it with some crispy garlic bread to soak up every bit of that creamy ricotta sauce.
- Protein Boost: Add grilled chicken, shrimp, or sautéed tofu for extra protein and texture.
This Skillet Ricotta Pasta with Roasted Broccoli is the perfect combination of comfort and freshness. The creamy ricotta, roasted broccoli, and zesty lemon create a deliciously satisfying meal that’s simple to make and sure to become a favorite in your recipe rotation. Give it a try and enjoy a comforting meal that’s as nutritious as it is flavorful!
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Skillet Ricotta Pasta with Roasted Broccoli
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Skillet Ricotta Pasta with Roasted Broccoli is a delightful fusion of creamy, cheesy pasta and crispy roasted vegetables. The roasted broccoli adds a lovely texture and a slightly smoky flavor that pairs perfectly with the smooth ricotta sauce, brightened by a touch of lemon. It’s a well-balanced meal that feels light but satisfying, making it ideal for a quick weeknight dinner.
Ingredients
3 cups broccoli florets
2 tablespoons olive oil
Kosher salt and pepper, to taste
8 ounces cavatappi pasta (or any noodle you prefer)
4 garlic cloves, minced
1 cup ricotta cheese
1 tablespoon freshly squeezed lemon juice
½ to ¾ cup reserved pasta water
Crushed red pepper flakes, for topping
Parmesan cheese (optional), for sprinkling
Instructions
Preheat the oven to 425°F (220°C). On a baking sheet, toss the broccoli florets with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 minutes, or until the broccoli is golden and slightly charred.
While the broccoli is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving ½ to ¾ cup of the pasta water before draining.
In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and cook for about 1 minute until fragrant.
Lower the heat and stir in the ricotta cheese, allowing it to become creamy, which may take a few minutes. Season with salt and pepper.
Stir in the lemon juice and ½ cup of reserved pasta water, stirring until the sauce is smooth and silky. If needed, add more pasta water to adjust the consistency.
Taste the ricotta mixture and season with additional salt and pepper if necessary.
Add the cooked pasta to the skillet and toss well to coat in the ricotta sauce. Fold in the roasted broccoli.
Serve the pasta topped with crushed red pepper flakes, and sprinkle with Parmesan cheese if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320