Broccolini Ricotta Pasta
Elevate your weeknight dinner routine with this Broccolini Ricotta Pasta, a creamy yet refreshingly light dish that comes together in just 25 minutes! Perfectly al dente pasta is tossed with tender broccolini sautéed in fragrant garlic and olive oil, then coated in a luscious ricotta sauce infused with zesty lemon and a hint of Parmesan. A touch of red pepper flakes adds optional heat, while reserved pasta water ensures the sauce is velvety smooth. This quick and easy recipe is a celebration of fresh, wholesome flavors, making it an ideal meatless main course for busy evenings or casual gatherings. Garnish with extra Parmesan and a drizzle of olive oil for a simple yet elegant finish. Perfect for fans of creamy pasta dishes, broccolini recipes, or Mediterranean-inspired meals!
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Recipe Information
Ingredients
- 12 oz Pasta (such as linguine or penne)
- 8 oz Broccolini
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 Lemon (zested and juiced)
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Pasta water
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta is cooking, trim the ends of the broccolini and cut into bite-sized pieces.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until fragrant.
Add the broccolini to the skillet with a pinch of salt and cook for 3-4 minutes, stirring occasionally, until just tender but still bright green.
In a small bowl, combine the ricotta cheese, lemon zest, lemon juice, black pepper, and 1/4 cup of the grated Parmesan cheese. Stir until smooth and set aside.
Once the pasta is drained, add it to the skillet with the broccolini. Toss to combine.
Lower the heat to medium-low and add the ricotta mixture to the skillet. Slowly add the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency. Stir gently to coat the pasta evenly.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve the pasta with the remaining Parmesan cheese sprinkled on top. Optionally, drizzle with a bit of olive oil and garnish with extra lemon zest.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.3 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2064 mg | 159% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
