Skillet Ricotta Pasta with Roasted Broccoli
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Skillet Ricotta Pasta with Roasted Broccoli
Description
Skillet Ricotta Pasta with Roasted Broccoli brings together al dente pasta and broccoli roasted until slightly charred and tender. The broccoli is tossed with olive oil, salt, and pepper, then baked at 425°F to develop golden edges and smoky notes. Meanwhile, the pasta cooks to tender perfection with salted water.
The sauce is prepared in a skillet by gently cooking minced garlic in olive oil, then stirring in ricotta cheese until creamy. Fresh lemon juice adds a bright contrast, and reserved pasta water is gradually incorporated to create a smooth, silky texture that clings to the noodles. Seasoning with salt and pepper adjusts the flavor as needed. The roasted broccoli is combined with the pasta and sauce just before serving.
This dish can be served as a standalone vegetarian main course due to its rich, creamy sauce and vegetable content. Optionally, sprinkling Parmesan cheese or crushed red pepper flakes can amplify the flavor and add complexity. The method is straightforward, showcasing how minimal ingredients can yield a balanced texture and vibrant taste.
Ingredients
- 3 cups broccoli florets
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 8 ounces cavatappi pasta (or any noodle you like!)
- 4 garlic minced, cloves
- 1 cup ricotta cheese
- 1 tablespoon lemon juice freshly squeezed
- ½ to ¾ cup water reserved pasta water
- crushed red pepper flakes for topping
- Parmesan Cheese optional, for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Place the broccoli florets on a baking sheet and toss with 1 tablespoon of olive oil (or use a spray olive oil if you wish!). Season all over with salt and pepper. Roast for 20 minutes, or until golden and slightly charred.
- While the broccoli is roasting, bring a pot of salted water to a boil and cook your pasta according to the directions. Remember to reserve your pasta water!
- Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium-low heat. Stir in the garlic and cook for 1 minute. Reduce the heat to low and stir in the ricotta cheese. It will take a few minutes for it to become creamy. Add a big pinch of salt and pepper. Stir in the lemon juice and ½ cup of reserved pasta water until the sauce is smooth and silky. You can add a bit more pasta water if you find it needs to be thinner or smoother! This will all depend on the brand of your ricotta. Taste the ricotta mixture and add more salt and pepper if needed. Don't skip tasting it!
- Add in the pasta and toss well to coat in the ricotta mixture. Toss in the roasted broccoli.
- Top with crushed red pepper flakes and serve! Sprinkle with parmesan if you’d like!
User Reviews
Overall Rating
4.9
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