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A bowl of creamy lemon ricotta pasta with green broccoli florets and parmesan cheese
Print Recipe

Lemon Ricotta Pasta with Broccoli

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 12 oz dried penne or rigatoni pasta
  • 3 cups broccoli florets, cut into bite-sized pieces
  • 1 cup whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lemon , zested and juiced
  • 2 cloves garlic , minced
  • 2 tablespoons extra -virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved pasta cooking water

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to package directions until 2 minutes before al dente.
  • Add the broccoli florets to the boiling pasta water and continue cooking for the remaining 2 minutes until the pasta is al dente and broccoli is tender-crisp.
  • Before draining, reserve at least 1 cup of the starchy pasta cooking water.
  • Drain the pasta and broccoli and return them to the pot over low heat.
  • In a small bowl, whisk together the ricotta, lemon zest, lemon juice, minced garlic, and olive oil.
  • Fold the ricotta mixture into the pasta and broccoli.
  • Gradually stir in the reserved pasta water, 1/4 cup at a time, until a creamy sauce forms and coats the pasta.
  • Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes.
  • Adjust seasoning to taste and serve immediately.