Looking for a simple and creamy pasta dish? This Creamy Ricotta Pasta with Roasted Broccoli is al dente cavatappi and tender roasted broccoli coated in a velvety ricotta sauce, brightened by lemon juice and a hint of spice. The pasta’s spirals soak up the sauce, making every bite rich, zesty, and satisfying. I love how simple yet flavorful this recipe is—perfect for a quick and delicious meal! If you enjoy the zesty, creamy flavors of this dish, be sure to try my Lemon Chicken Pasta. It’s another bright, flavorful recipe with the added protein of tender chicken.
Ingredients & Substitutions
- Broccoli: Look for two heads of broccoli, cut into small florets. You will need about 3 cups of florets. The broccoli is tossed and roasted in olive oil, lemon juice, salt, and pepper. If using frozen broccoli, let it thaw and drain it well before roasting.
- Pasta: Cavatappi is a fun, spiral-shaped pasta that looks like a corkscrew. The twisty shape helps it hold onto sauces really well, so every bite is full of flavor. It’s great for dishes like my Spicy Sausage Cavatappi, Easy Pizza Casserole, or pasta salads. If you don’t have cavatappi, other pasta shapes that would work well are penne, fusilli, rigatoni, or farfalle. Or, make homemade shaped pasta to use! Before draining the pasta, reserve about a cup of pasta cooking water.
- Ricotta Cheese: Whole-milk Ricotta cheese brings the ‘ricotta’ to the title of the pasta! It is part of the smooth sauce that coats the pasta.
- Parmesan Cheese: Freshly grated parmesan cheese will work best in the sauce. It gives it a sharp, salty taste and helps thicken the sauce.
- Lemon Juice: Freshly squeezed lemon juice is used when roasting the broccoli as well as added to the sauce. I love how it brightens the dish.
- Crushed Red Pepper: For a little kick to each bite, I added crushed red pepper (red pepper flakes) to the sauce. Then, add a little more to your plate of pasta if you want more of a kick! Or, leave it out entirely if you do not want any heat in the pasta dish.
Best Substitutes For Ricotta Cheese In Pasta Dishes
If you are not a fan of ricotta cheese (I know some people just don’t have the taste for it), here are some great substitutes for it:
- Cottage Cheese
- Cream Cheese
- Mascarpone
- Greek Yogurt
Each substitute may slightly alter the flavor and texture of the dish, so adjust seasonings as needed!
Why Use Pasta Water
Pasta water is often reserved for many saucy pasta recipes, including my Spaghetti Limone, Vodka Sauce recipe, and Copycat Carbone’s Spicy Pasta, just to name a few. Pasta water adds a salty flavor to the creamy ricotta pasta with roasted broccoli, helps thicken the sauce, and ensures that each noodle is evenly coated. And, I like to have some handy so the sauce reaches my desired consistency. I ended up adding a full cup of pasta water to this recipe.
Delicious Ways To Add Protein To Creamy Ricotta Pasta with Roasted Broccoli
Adding protein can make the dish more filling and nutritious. Here are some great options:
- Grilled chicken breasts (cut into bite-sized pieces), shredded chicken, or rotisserie chicken
- Sauteed shrimp
- Ground turkey (Brown it before adding it to the pasta dish.)
- Crispy bacon or pancetta
- Chickpeas (garbanzo beans)
Storing & Reheating Creamy Ricotta Pasta
To store creamy ricotta pasta, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. When you’re ready to eat, reheat the leftover pasta in a microwave or on the stovetop. If it seems dry, add a splash of water or extra olive oil to help loosen it. Creamy ricotta pasta with roasted broccoli can also be frozen for up to 2-3 months. Let it thaw in the refrigerator before reheating.
Creamy Ricotta Pasta with Roasted Broccoli
Ingredients
Broccoli
- 2 heads broccoli, cut into small florets (about 3 cups)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Pasta
- 8 ounces cavatappi pasta
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garlic, minced
- 1 cup (246 g) ricotta cheese
- ½ cup (50 g) parmesan cheese, finely grated
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper, plus more for garnish
- parmesan cheese, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the broccoli florets on the prepared baking sheet. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this mixture over the broccoli, tossing to coat the florets evenly.
- Arrange the broccoli in a single layer on the baking sheet and bake for 20–25 minutes or until slightly charred.
- While the broccoli is roasting, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package directions. Reserve 1 cup of the pasta water before draining the pasta.
- To a large nonstick skillet over medium-low heat, add olive oil. Once hot, add the minced garlic and sauté for about 1 minute.
- Reduce the heat to low. Then, add the ricotta cheese and Parmesan cheese to the skillet, stirring to combine. Stir continuously for 2–3 minutes, or until the cheese melts.
- Add the lemon juice, kosher salt, black pepper, and crushed red pepper, stirring well.
- Gradually stir in ½ cup of the reserved pasta water, mixing until the sauce is well combined. If you prefer a thinner sauce, add more pasta water as needed. (I added ½ cup more pasta water, for a total of 1 cup.)
- Add the cooked pasta and roasted broccoli to the skillet, tossing to coat evenly with the sauce.
- Garnish with parmesan cheese and crushed red pepper.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I was pleasantly surprised how much I liked this pasta! The roasted broccoli added a nice crunch, and the ricotta made it creamy without being too heavy. Perfect for a quick weeknight dinner!
Elizabeth
Sign me up for any easy, but flavorful pasta dish! I like the the broccoli is right in there so I get my vegetables for the day!
Bella
I loved how fresh and light this recipe felt! The lemon juice brightened everything up, and the flavors paired perfectly. I’ll definitely be making this again—maybe even with some grilled chicken on top!
Annabelle
This was pretty good. It'a a smart way of eating broccoli.
Selena
What a fantastic way to enjoy broccoli! The pasta was comforting and creamy, and I loved how easy it was to whip up. This recipe is definitely going into my regular rotation!
