If you’re craving a dish that feels like a cozy hug on a plate, look no further than this Skillet Ricotta Pasta with Roasted Broccoli Recipe. It’s the perfect balance of creamy, tangy ricotta and nutty Parmesan cheese, paired beautifully with tender, caramelized broccoli that’s roasted to perfection. This dish is straightforward, comforting, and packed with vibrant textures and flavors that make every bite truly memorable. Whether it’s a busy weeknight or a weekend treat, this skillet pasta will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
Keeping things simple is the secret to this wonderful recipe. Each ingredient plays a crucial role in creating a harmonious blend of flavors, textures, and colors that bring this dish to life.
- 8 ounces pasta: Choose your favorite shape—penne, fusilli, or spaghetti all work great for absorbing the creamy sauce.
- 2 cups broccoli florets: Roasting brings out the sweetest, most vibrant qualities of the broccoli.
- 1 cup ricotta cheese: This creamy component adds softness and a lovely fresh flavor that elevates the pasta.
- ½ cup grated Parmesan cheese: Adds a salty, nutty punch that complements the ricotta beautifully.
- 1 teaspoon lemon zest: Brightens up the dish with a fresh, citrusy note that cuts through the richness.
- Olive oil, salt, and pepper to taste: Essential for seasoning and roasting, they bring out the natural flavors perfectly.
- Fresh parsley for garnish: Offers a pop of green and a herbaceous finish that makes the dish visually appealing and fresh.
How to Make Skillet Ricotta Pasta with Roasted Broccoli Recipe
Step 1: Roast the Broccoli
Start by preheating your oven to 400°F (200°C). Spread the broccoli florets evenly on a baking sheet, drizzle them with olive oil, and season with salt and pepper. Roasting for 15 to 20 minutes lets the broccoli develop a tender texture and a gorgeous roasted flavor that adds depth to the dish.
Step 2: Cook the Pasta
While the broccoli roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, aiming for al dente so it has just the right bite. Before draining, reserve one cup of the pasta cooking water—you’ll use this to bring the sauce and pasta together smoothly in the skillet.
Step 3: Combine Everything in the Skillet
Warm a large skillet over medium heat, and add the cooked pasta along with the roasted broccoli. Dollop in the ricotta cheese and sprinkle with Parmesan and lemon zest. Stir everything gently, adding the reserved pasta water a little at a time, until you have a creamy, luscious sauce that clings perfectly to every strand of pasta and piece of broccoli.
Step 4: Serve and Garnish
Serve your skillet ricotta pasta immediately, topping it off with a sprinkle of fresh parsley. This simple garnish adds just the right touch of color and an inviting herbaceous aroma that makes this dish irresistible.
How to Serve Skillet Ricotta Pasta with Roasted Broccoli Recipe
Garnishes
When serving this pasta, fresh parsley is always a winner. You can also add a few red pepper flakes for a little heat or a light drizzle of high-quality extra-virgin olive oil to deepen the richness. A few toasted pine nuts or walnuts can introduce a welcome crunch if you’re feeling adventurous.
Side Dishes
This skillet ricotta pasta shines as a hearty main, but pairing it with a fresh green salad dressed lightly in lemon vinaigrette can add a crisp, refreshing counterpoint. Garlic bread, whether toasted or grilled, works wonderfully for soaking up any creamy sauce left on the plate.
Creative Ways to Present
For a fun twist, serve this dish family-style straight from the skillet—there’s something so inviting and communal about sharing a warm, creamy pasta. Alternatively, plate it individually with a sprinkle of shaved Parmesan and a lemon wedge for guests to add a little extra zing if they wish.
Make Ahead and Storage
Storing Leftovers
Place any leftover skillet ricotta pasta in an airtight container and refrigerate for up to 3 days. The roasted broccoli holds up well overnight, but the creaminess of ricotta melds into the pasta even more, making reheated portions just as satisfying.
Freezing
Because of the fresh cheese, freezing this particular pasta isn’t ideal. Ricotta can become grainy when frozen and thawed. Instead, try to enjoy it fresh or store leftovers in the refrigerator to maintain the best texture and flavor.
Reheating
When reheating, warm the pasta gently in a skillet over low heat. Add a splash of water or broth to help restore the creamy sauce consistency, stirring carefully so you don’t disturb the broccoli florets. Avoid microwaving if possible for the best texture.
FAQs
Can I use a different cheese instead of ricotta?
Absolutely! While ricotta is key to the creamy texture in this recipe, you can experiment with cottage cheese or mascarpone for a similar effect. Just keep in mind that mascarpone is richer, so you might want to adjust the quantity accordingly.
Is it possible to use frozen broccoli?
Yes, but fresh broccoli is preferred for roasting because it caramelizes better. If you use frozen, thaw and pat it dry thoroughly before roasting to avoid sogginess and to achieve that delightful roasted texture.
What pasta types work best for this recipe?
Any short, sturdy pasta shape like penne, rigatoni, or fusilli will hold the sauce nicely. Thin pastas like angel hair might get lost in the creaminess and broccoli, but if that’s what you have, it will still taste delicious.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or crispy pancetta are fantastic additions that boost this dish into a more substantial meal without overpowering the delicate ricotta and broccoli flavors.
How do I know when the pasta is al dente?
Al dente means “to the tooth” in Italian, so the pasta should be cooked through yet still have a slight firmness when bitten. Start tasting it a minute or two before the package recommends to avoid overcooking.
Final Thoughts
This Skillet Ricotta Pasta with Roasted Broccoli Recipe is one of those dishes that feels effortlessly elegant but comes together in no time. It’s creamy, fresh, and savory with just the right pop of brightness from lemon zest and parsley. I hope you give this recipe a try soon and find it as comforting and delightful as I do—it’s the kind of meal you’ll want to make again and again.
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Skillet Ricotta Pasta with Roasted Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Skillet Ricotta Pasta with Roasted Broccoli is a creamy, comforting dish perfect for a quick weeknight dinner. Tender roasted broccoli florets add a delightful texture and flavor contrast to the rich ricotta and Parmesan cheeses. Lemon zest brightens the dish, while fresh parsley adds a lovely fresh garnish. The pasta is cooked al dente and tossed in a skillet to combine all ingredients into a luscious, creamy sauce using reserved pasta water for perfect consistency.
Ingredients
Produce
- 2 cups broccoli florets
- 1 teaspoon lemon zest
- Fresh parsley for garnish
Dairy
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Pantry
- 8 ounces pasta (your choice)
- Olive oil, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the broccoli: Preheat your oven to 400°F (200°C). Spread broccoli florets evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 15 to 20 minutes until the broccoli is tender and slightly caramelized.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve one cup of the pasta cooking water to use later in the sauce.
- Combine ingredients in skillet: Heat a large skillet over medium heat. Add the cooked pasta, roasted broccoli, ricotta cheese, grated Parmesan, and lemon zest. Stir gently to combine. Gradually add reserved pasta water as needed to create a creamy sauce that coats the pasta perfectly.
- Serve and garnish: Transfer the creamy ricotta pasta mixture to serving bowls or plates. Garnish with freshly chopped parsley and serve immediately for the best flavor and texture.
Notes
- You can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.
- For extra flavor, add a pinch of red pepper flakes when tossing the pasta.
- If ricotta is too thick, thin it with a little bit of warm pasta water before mixing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of water or olive oil.
- Substitute Parmesan with Pecorino Romano for a sharper taste if desired.
