Creamy Ricotta Pasta with Roasted Broccoli
Try this delicious Creamy Ricotta Pasta with Roasted Broccoli recipe. A velvety ricotta sauce coats al dente cavatappi and tender roasted broccoli for a flavorful and satisfying meal!
Servings: 4 people
Calories: 514kcal
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.
Nutrition
Serving: 1portion | Calories: 514kcal