Instructions
- Preheat your oven to 425°F (220°C). Spread the broccoli florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 15-20 minutes, or until slightly crispy and golden.
- While the broccoli roasts, cook the pasta in a large pot of salted boiling water according to the package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
- Reduce the heat to low and stir in the ricotta cheese, Parmesan cheese, lemon zest, and juice. Gradually add the reserved pasta water, stirring to create a smooth, creamy sauce.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Gently fold in the roasted broccoli. Adjust seasoning with salt and black pepper as needed.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Tips
- Use fresh broccoli for the best flavor and texture.
- Reserve pasta water—it’s the secret to achieving a silky, cohesive sauce.
- For added protein, mix in cooked chicken or shrimp.
- Serve with a side of crusty bread to soak up the creamy sauce.
Conclusion
Skillet Ricotta Pasta with Roasted Broccoli is the perfect combination of creamy comfort and wholesome goodness. Its rich ricotta sauce, paired with the nutty crunch of roasted broccoli, makes it a dish that’s as satisfying as it is nutritious.
This quick and easy recipe is ideal for busy weeknights, yet elegant enough for entertaining guests. Share it with your family and friends, and enjoy a meal that’s both nourishing and indulgent. Try it tonight and elevate your pasta game with this delightful dish!