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Skillet Ricotta Pasta with Roasted Broccoli.

This Skillet Ricotta Pasta is a creamy delight! Quick and easy, it's perfect for weeknights with roasted broccoli and cavatappi pasta.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • Kosher salt and pepper to taste
  • 8 ounces cavatappi pasta or any noodle you like
  • 4 cloves garlic minced
  • 1 cup ricotta cheese
  • 1 tablespoon freshly squeezed lemon juice
  • ½ to 1 cup reserved pasta water
  • Crushed red pepper flakes for topping
  • Parmesan cheese optional, for sprinkling

Instructions

  • Preheat your oven to 425°F (220°C). This high heat will help achieve that delightful roasted flavor in the broccoli.
  • On a large baking sheet, toss the broccoli florets with olive oil, kosher salt, and pepper. Spread them out in a single layer. Roast in the oven for about 20-25 minutes, or until they are tender and have nice crispy edges.
  • While the broccoli is roasting, bring a large pot of salted water to a boil. Add the cavatappi pasta (or your chosen noodle) and cook according to the package instructions until al dente. Reserve ½ to 1 cup of the pasta water before draining.
  • In the same large skillet you used for roasting, add a little more olive oil if needed and sauté the minced garlic over medium heat until fragrant, about 1-2 minutes. Be careful not to burn it!
  • Add the drained pasta and roasted broccoli to the skillet with the garlic. Stir to combine, then add the ricotta cheese and freshly squeezed lemon juice. Mix everything together, adding reserved pasta water gradually until you reach your desired creaminess.
  • Taste the pasta and adjust the seasoning with more kosher salt and pepper if needed. Serve hot, topped with crushed red pepper flakes for a kick, and sprinkle with Parmesan cheese if desired.

Equipment

  • Large Skillet
  • Pot for Pasta
  • Colander
  • Wooden Spoon

Notes

  • For added protein, include cooked chicken or shrimp.
  • Substitute broccoli with asparagus or Brussels sprouts for a seasonal twist.
  • Add sun-dried tomatoes or olives for extra flavor.