Lemon Ricotta Pasta with Broccoli
Lemon Ricotta Pasta with Broccoli is a refreshing and creamy dish that brings together al dente pasta, vibrant broccoli, and rich ricotta cheese, all brightened by zesty lemon. This simple yet elegant recipe is perfect for weeknight dinners or special occasions. With every delicious bite, you’ll enjoy a delightful harmony of flavors and textures that will leave your guests asking for the recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine or spaghetti
- 1 cup fresh ricotta cheese
- 2 cups broccoli florets
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Cook pasta according to package instructions until al dente.
- In the last two minutes of cooking, add broccoli florets to the pot.
- In a bowl, mix ricotta, lemon juice, lemon zest, garlic, olive oil, salt, and pepper until smooth.
- Drain pasta and broccoli (reserve some pasta water). Return to pot over low heat; stir in ricotta mixture.
- Mix well; if too thick, add reserved pasta water as needed.
- Toss with Parmesan cheese, adjust seasoning if necessary, and serve garnished with extra lemon zest or cheese.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg