Description
Delight in the creamy goodness of Lemon Ricotta Pasta with Broccoli, a quick and vibrant dish that harmonizes fresh flavors and textures for an unforgettable meal.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 cups fresh broccoli florets
- 1 cup whole milk ricotta cheese
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- 2. Prepare the Broccoli: Chop the broccoli into bite-sized pieces. Add them to the pot during the last two minutes of pasta cooking time.
- 3. Drain and Reserve Water: Drain pasta and broccoli in a colander, reserving about 1 cup of the pasta water.
- 4. Mix Together: In the same pot, combine drained pasta and broccoli with ricotta cheese, lemon zest, lemon juice, olive oil, salt, and pepper. Stir until well combined, adding reserved pasta water gradually for desired creaminess.
- 5. Add Parmesan: Sprinkle in grated Parmesan cheese and toss everything together until well mixed.
- 6. Serve: Transfer servings onto plates or into bowls, finishing with an extra sprinkle of Parmesan if desired.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Feel free to swap out broccoli for spinach or add sun-dried tomatoes for extra flavor. For added crunch, consider sprinkling toasted pine nuts over the dish before serving.