Lemon Ricotta Pasta with Broccoli
Lemon Ricotta Pasta with Broccoli is a vibrant and refreshing dish that combines the creamy richness of ricotta cheese with the bright zest of fresh lemon. This easy-to-make pasta is complemented by tender broccoli, creating a delightful balance of flavors and textures. Perfect for weeknight dinners or casual gatherings, this recipe comes together in under 30 minutes, offering a quick yet satisfying meal that will impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine or spaghetti
- 2 cups fresh broccoli florets
- 1 cup whole-milk ricotta cheese
- 1 large lemon (zest and juice)
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente; reserve 1/2 cup pasta water before draining.
- In a skillet over medium heat, sauté broccoli florets and minced garlic in olive oil until broccoli is bright green and tender-crisp.
- Reduce heat and stir in ricotta cheese, lemon juice, and zest, mixing until creamy.
- Gradually add reserved pasta water to reach desired sauce consistency.
- Toss cooked pasta into the skillet, ensuring each strand is coated with the sauce. Season with salt and pepper.
- Serve topped with freshly grated Parmesan cheese while warm.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
Keywords: - For added protein, consider mixing in grilled chicken or shrimp. - Feel free to substitute broccoli with spinach or asparagus for variety. - Store leftovers in an airtight container for up to three days; reheat gently on low heat.