Ricotta Pasta
Creamy, satisfying, and full of vibrant flavors, skillet ricotta pasta with roasted broccoli is the perfect quick dinner for busy weeknights. The ricotta’s rich texture combined with roasted broccoli’s smoky crispness creates a harmonious dish you’ll crave repeatedly.
Ready in just 30 minutes, this recipe showcases a simple yet elegant balance of velvety ricotta sauce and perfectly roasted vegetables, paired with your favorite pasta. Whether serving family or hosting guests, this dish offers a wholesome, delicious experience.
Key Ingredients for Skillet Ricotta Pasta with Roasted Broccoli
- Ricotta Cheese – The creamy base of the sauce, adding richness and a delicate tang.
- Broccoli Florets – Roasted to golden perfection, providing a smoky, caramelized contrast.
- Cavatappi Pasta – The ridged, spiral shape holds the sauce beautifully, though any pasta works.
- Garlic – Infuses the dish with aromatic depth.
- Lemon Juice – Adds brightness, balancing the richness of the ricotta.
- Olive Oil – Enhances the roasted broccoli and ties the sauce together.
- Crushed Red Pepper Flakes – A hint of heat to complement the creamy sauce.
- Parmesan Cheese (optional) – For added umami and a finishing touch.
Quick and Easy Steps to Whip Up This Dish
- Roast the Broccoli: Preheat your oven, season the broccoli florets with olive oil, salt, and pepper, then roast until golden and slightly crispy.
- Cook the Pasta: Boil the pasta until al dente, reserving some pasta water to help emulsify the sauce.
- Prepare the Sauce: Sauté garlic in olive oil, then gently fold in ricotta cheese. Add lemon juice and reserved pasta water to create a creamy consistency.
- Combine and Toss: Mix the pasta and ricotta sauce in the skillet, ensuring every noodle is coated. Incorporate the roasted broccoli, tossing lightly to distribute evenly.
- Serve and Garnish: Plate the pasta, garnishing with crushed red pepper flakes and Parmesan cheese for added flavor.
Tips for Making the Perfect Skillet Ricotta Pasta
To achieve the ideal texture, adjust the ricotta sauce with pasta water gradually, ensuring a creamy but not runny consistency. Roasting the broccoli until slightly charred brings out its natural sweetness, creating a deeper flavor profile. For added brightness, zest a little lemon into the sauce alongside the juice.
Want to customize the dish? Try adding sautéed mushrooms or swapping broccoli for roasted asparagus. A handful of fresh basil or parsley sprinkled on top enhances the dish with a fragrant, herby finish.
Storing and Reheating Leftovers
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or milk to restore the sauce’s creaminess. Avoid microwaving, as it may dry out the ricotta.
Treat yourself to this skillet ricotta pasta with roasted broccoli, a dinner that balances indulgence and nutrition effortlessly. Perfect for a comforting weeknight or a last-minute crowd-pleaser!
Ricotta Pasta Recipe
Ingredients
- 1 cup ricotta cheese
- 2 tablespoons olive oil divided
- 3 cups broccoli florets
- 8 ounces cavatappi pasta or your preferred noodles
- 4 garlic cloves minced
- ½ to ¾ cup reserved pasta water
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and black pepper to taste
- Crushed red pepper flakes for garnish
- Parmesan cheese optional, for sprinkling
Instructions
- Preheat your oven to 425°F. Arrange the broccoli florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with kosher salt and black pepper. Roast for about 20 minutes until the edges are golden and slightly charred.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve at least ¾ cup of the pasta water before draining.
- In a nonstick skillet over medium-low heat, warm the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute, being cautious not to let it brown.
- Lower the heat and fold in the ricotta cheese, stirring patiently until it transforms into a creamy sauce. Season with a generous pinch of salt and black pepper. Incorporate the lemon juice, followed by ½ cup of the reserved pasta water. Mix until the sauce achieves a smooth and velvety consistency, adding more pasta water if necessary to adjust the texture. Taste and adjust seasoning as needed.
- Combine the cooked pasta with the ricotta sauce in the skillet, ensuring the noodles are thoroughly coated. Gently toss in the roasted broccoli.
- Serve immediately, garnished with crushed red pepper flakes. Sprinkle with Parmesan cheese if desired.