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