Farfalle Pasta with Broccoli and Ricotta
Delight in the comforting flavors and creamy textures of Farfalle Pasta with Broccoli and Ricotta, a quick and vibrant dish perfect for weeknight dinners or casual gatherings. This recipe pairs tender farfalle pasta and crisp broccoli florets with a luscious ricotta and Parmesan cheese sauce, elevated by hints of lemon zest and freshly ground black pepper for a bright, zesty kick. Infused with the aroma of garlic sautéed in olive oil, the dish comes together in just 30 minutes, making it as convenient as it is delicious. Serve it garnished with fresh parsley and extra Parmesan for a stunning finish. Whether you’re a fan of easy pasta recipes, vegetarian meals, or simply crave something creamy yet light, this dish is sure to become a favorite on your dining table.
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Recipe Information
Ingredients
- 300 grams farfalle pasta
- 250 grams broccoli florets
- 200 grams ricotta cheese
- 50 grams Parmesan cheese, grated
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 120 milliliters pasta cooking water
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil over high heat.
Add the farfalle pasta to the boiling water and cook according to the package instructions until al dente.
In the last 3-4 minutes of the pasta cooking time, add the broccoli florets to the pot with the pasta. Allow them to cook together until the broccoli is tender and vibrant green.
Reserve 120 milliliters (about 1/2 cup) of the pasta cooking water, then drain the pasta and broccoli and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Lower the heat to medium-low and stir in the ricotta cheese, reserved pasta water, Parmesan cheese, lemon zest, and lemon juice. Mix well to create a creamy sauce.
Season the sauce with salt and freshly ground black pepper to taste.
Add the drained pasta and broccoli to the skillet, tossing everything together until evenly coated with the sauce.
Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors.
Remove from heat and garnish with freshly chopped parsley and a sprinkle of additional Parmesan cheese, if desired.
Serve warm and enjoy your Farfalle Pasta with Broccoli and Ricotta!
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.7 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1583 mg | 122% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 336 mg | 7% | |
*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.
