Lemon Ricotta Pasta

If you only have 15 minutes for dinner, this easy and delightful pasta combines the fresh flavors of lemon and ricotta with the goodness of broccoli.

By @choosing_balance

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 1 lb rigatoni pasta
• 1 tbsp salt for boiling water
• 1 cup frozen broccoli
• 1 tbsp olive oil
• 1 cup ricotta cheese full fat
• 0.25 cup parmesan cheese
• 1 tbsp lemon juice
• 0.5 tbsp lemon zest
• 0.25 cup olive oil
• 1 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup reserved pasta water from boiled pasta
• 0 red pepper flakes for garnish
• 0 fresh basil for garnish
• 0 parmesan cheese grated, for garnish
• 0 salt to taste
• 0 black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rigatoni pasta and cook until al dente.
2. Steam the frozen broccoli in the microwave for a few minutes until it is tender.
3. In a skillet over medium heat, add a small amount of olive oil and sauté the steamed broccoli for a few minutes, cutting the florets into smaller pieces with the spatula as it cooks.
4. While the pasta and broccoli cook, in a small bowl combine ricotta cheese, Parmesan cheese, lemon juice, lemon zest, olive oil, garlic powder, salt, and pepper. Stir until well combined.
5. Turn off the burner, reserve 1 cup of the pasta cooking water, then drain the pasta. Add the drained pasta back to the pot along with the sautéed broccoli.
6. Stir in the ricotta lemon mixture and about 1/2 cup of the reserved pasta water. Continue to stir until the mixture is creamy, adding additional pasta water to thin out the sauce if needed. Taste and adjust seasoning with more salt and pepper as desired.
7. Serve the pasta on plates and garnish with a pinch of red pepper flakes, additional grated Parmesan, fresh basil, and more salt and pepper to taste.