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