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
Scale
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.