Linguine with Broccoli Peas Ricotta and Bacon
Elevate your pasta night with this flavorful Linguine with Broccoli, Peas, Ricotta, and Bacon recipe—a perfect fusion of creamy, savory, and fresh! Tender linguine is tossed in a luscious ricotta and Parmesan sauce, lightened with vibrant broccoli and sweet peas, and topped with crispy, smoky bacon for the ultimate burst of flavor in every bite. A hint of garlic and red pepper flakes adds a subtle kick, while the reserved pasta water ensures the sauce clings silkily to each strand. Ready in just 30 minutes and packed with satisfying textures, this dish is an effortless crowd-pleaser that feels restaurant-worthy. Serve it as a hearty main course or impress your family with a new weeknight favorite!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup ricotta cheese
- 6 slices bacon
- 0.5 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 0.25 tsp red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.
While the pasta cooks, heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 5–7 minutes. Transfer the bacon to a plate lined with paper towels to drain and crumble once cooled. Discard most of the bacon fat, leaving about 1 tablespoon in the skillet.
In the same skillet, add olive oil, minced garlic, and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant.
Add the broccoli florets to the skillet along with 1/4 cup of the reserved pasta water. Cover the skillet with a lid and let the broccoli steam for about 4 minutes, or until tender.
Add the frozen peas to the skillet and cook for another 2–3 minutes, stirring occasionally, until heated through.
Reduce the heat to low and stir in the ricotta cheese, grated Parmesan, and another 1/4 cup of the reserved pasta water. Mix until creamy and well combined. Add more pasta water as needed to reach your desired sauce consistency.
Add the cooked linguine to the skillet and toss until the pasta is evenly coated in the sauce. Season with salt and black pepper to taste.
Mix in the crumbled bacon, reserving a small handful for garnish if desired.
Serve immediately, garnished with the remaining bacon and an extra sprinkle of Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 876 mg | 38% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 273 mg | 6% | |
*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.
