Zoe Adelson
Skillet Ricotta Pasta with Roasted Broccoli is the perfect blend of creamy, cheesy goodness with a touch of roasted, nutty flavor from the broccoli. This dish is a comforting yet light meal that brings together simple ingredients in a way that feels both effortless and gourmet. The ricotta cheese melts beautifully into the pasta, creating a velvety sauce that clings to each bite, while the roasted broccoli adds a satisfying crunch and a slightly smoky depth.
What makes this dish even better is its ease of preparation. It’s a one-skillet meal that requires minimal cleanup, making it ideal for busy weeknights. Whether you’re looking for a quick dinner, a vegetarian-friendly meal, or just a delicious way to use up some pantry staples, this recipe delivers in both taste and convenience. Serve it as a main course or alongside a fresh salad for a well-rounded meal.
Ingredients for Skillet Ricotta Pasta with Roasted Broccoli
- 12 oz pasta (penne, rigatoni, or your choice)
- 2 cups broccoli florets
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp lemon zest
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup pasta water (reserved)
- Fresh basil or parsley for garnish (optional)
Step 1: Roast the Broccoli
Preheat your oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 15–20 minutes, flipping halfway through, until they are golden brown and slightly crispy on the edges.
Step 2: Cook the Pasta
While the broccoli is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water, then drain the pasta and set it aside.
Step 3: Prepare the Ricotta Mixture
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Reduce the heat to low and stir in the ricotta cheese, grated Parmesan, lemon zest, and red pepper flakes. Slowly add the reserved pasta water, stirring constantly, until a smooth and creamy sauce forms.
Step 4: Combine Everything
Add the cooked pasta to the skillet, tossing it gently to coat with the ricotta sauce. Fold in the roasted broccoli and mix until evenly combined. Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy
Transfer the pasta to serving bowls and garnish with fresh basil or parsley. Serve warm, with extra Parmesan on the side if desired. Enjoy your creamy, flavorful Skillet Ricotta Pasta with Roasted Broccoli!
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce. Avoid microwaving for too long, as it may dry out the ricotta mixture. Freezing is not recommended since ricotta-based sauces can become grainy when thawed.
Estimated Nutrition (Per Serving)
Based on a serving size of four
- Calories: ~450
- Protein: 18g
- Carbohydrates: 55g
- Fat: 16g
- Fiber: 5g
- Sugar: 4g
- Sodium: 320mg
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes! Just make sure to thaw and pat it dry before roasting. It may take slightly less time to cook than fresh broccoli.
What type of pasta works best for this dish?
Short pasta like penne, rigatoni, or fusilli works best as it holds onto the creamy ricotta sauce well. However, spaghetti or fettuccine can also be used.
Can I make this dish gluten-free?
Absolutely! Use your favorite gluten-free pasta, and ensure all other ingredients are certified gluten-free.
What can I substitute for ricotta cheese?
Cottage cheese blended until smooth or mascarpone can be good alternatives if you don’t have ricotta.
How can I make this dish more protein-packed?
You can add grilled chicken, shrimp, or chickpeas for extra protein.
Is this pasta spicy?
No, but the red pepper flakes add a slight kick. Feel free to omit them if you prefer a milder flavor.
Can I add more vegetables?
Definitely! Mushrooms, bell peppers, or spinach would pair well with this pasta.
What’s the best way to make the sauce extra creamy?
For an even creamier sauce, stir in a splash of heavy cream or a little more reserved pasta water.
Skillet Ricotta Pasta with Roasted Broccoli
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Skillet Ricotta Pasta with Roasted Broccoli is a creamy, cheesy, and satisfying dish that comes together in just one pan. Roasted broccoli adds a delicious depth of flavor, while the ricotta and Parmesan create a rich and velvety sauce. Perfect for a quick and easy weeknight mea
Ingredients
12 oz pasta (penne, rigatoni, or your choice)
2 cups broccoli florets
1 cup ricotta cheese
½ cup grated Parmesan cheese
2 tbsp olive oil
2 cloves garlic, minced
1 tsp lemon zest
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
½ cup pasta water (reserved)
Fresh basil or parsley for garnish (optional)
Instructions
- Roast the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 15–20 minutes until golden brown.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Prepare the Ricotta Mixture: In a large skillet over medium heat, add the remaining 1 tbsp olive oil. Sauté garlic for 30 seconds. Reduce heat to low and stir in ricotta, Parmesan, lemon zest, and red pepper flakes. Gradually add reserved pasta water, stirring until smooth.
- Combine Everything: Add cooked pasta to the skillet, tossing to coat in the ricotta sauce. Fold in roasted broccoli and mix well. Adjust seasoning as needed.
- Serve and Enjoy: Transfer to serving bowls, garnish with fresh basil or parsley, and serve warm with extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course