I’m excited to share my Skillet Ricotta Pasta With Broccoli recipe because it includes one little twist you won’t expect.

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I never thought ricotta could feel so… urgent, but this Skillet Ricotta Pasta With Broccoli made me rethink that.

Whole-milk ricotta and broccoli florets mingle into a texture that is both cloudlike and toothsome, with bright, tangy edges cutting through the cream. I botched the first attempt, it was too loose, yet once it settled it became addictive and I kept going back for more.

I still don’t know why it surprises me, but it does. It’s simple in idea, complicated in feeling, and it left me curious enough to fine tune it again.

Ingredients

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Pasta: provides carbs for energy, some protein, makes dish hearty and comforting
Broccoli: high in fiber, vitamin C, adds crunch and mild bitter green flavor
Ricotta: creamy, protein rich, balances acidity, gives silky texture without heaviness
Parmesan: salty, umami punch, adds savory depth and melts into sauce nicely
Olive oil: healthy fats, brings richness and helps roast broccoli golden
Lemon: bright citrus acid, cuts richness, adds fresh tang to finished plate
Garlic: fragrant, savory, small amount boosts flavor, not sweet but pungent
Red pepper flakes: spicy kick, optional, balances creaminess with heat and punch

Ingredient Quantities

12 oz dry pasta (penne, rigatoni or ziti)

1 large head broccoli (about 12 to 14 oz), cut into florets

1 cup whole-milk ricotta

1/2 cup finely grated Parmesan, plus extra for serving

3 tbsp extra-virgin olive oil, divided

3 cloves garlic, minced

zest of 1 lemon

2 tbsp fresh lemon juice

1/2 tsp red pepper flakes, or to taste

1 tsp kosher salt, plus more for pasta water

Freshly ground black pepper, to taste

1/2 cup reserved pasta cooking water

2 tbsp chopped fresh parsley or basil

Optional: pinch of crushed red pepper or a drizzle of extra olive oil for finishing

How to Make this

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1. Preheat oven to 425F. Toss broccoli florets with 1 tbsp olive oil, a pinch of kosher salt and some black pepper on a sheet pan and roast until edges are brown and stems are tender, about 15 to 20 minutes. Let them sit a minute so they crisp up more.

2. Meanwhile bring a large pot of water to a rolling boil, salt it well (it should taste like the sea), and cook 12 oz pasta until just al dente, about 9 to 11 minutes depending on the shape. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water, then drain the pasta.

3. While pasta cooks and broccoli roasts, put 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and 1/2 tsp red pepper flakes and cook until fragrant, about 30 to 45 seconds, dont let the garlic brown or it will get bitter.

4. Turn the heat down to low and add 1 cup whole-milk ricotta, 1/2 cup finely grated Parmesan, the lemon zest, 2 tbsp lemon juice, 1 tsp kosher salt, and a good grind of black pepper to the skillet. Stir and slowly pour in about 1/4 to 1/2 cup of the reserved pasta water until the ricotta loosens into a creamy sauce. If ricotta is cold, warm the sauce gently so it melts into a silkier texture.

5. Add the drained pasta to the skillet and toss to coat, adding more reserved pasta water as needed to make a glossy sauce that clings to the noodles, about 1 to 2 minutes of tossing. Taste and adjust salt, pepper or lemon.

6. Fold in the roasted broccoli and 2 tbsp chopped fresh parsley or basil, letting everything heat together for 30 seconds so flavors marry. If you want more heat, add a tiny pinch more red pepper flakes.

7. Plate the pasta, finish with extra grated Parmesan, a drizzle of extra-virgin olive oil and a final crack of black pepper. A small extra squeeze of lemon brightens it up real nice.

8. Serve immediately. Leftovers keep ok in the fridge but the sauce firms up, so loosen with a splash of warm water or olive oil when reheating.

Equipment Needed

1. Sheet pan for roasting the broccoli
2. Large pot for boiling the pasta
3. Colander to drain and reserve pasta water
4. Large skillet (10 to 12 inch) for the sauce
5. Wooden spoon or heatproof spatula for stirring
6. Tongs or a pasta server to toss and plate the pasta
7. Microplane or fine grater for lemon zest and Parmesan
8. Measuring cups and spoons for oil, ricotta, juice, salt etc
9. Small bowl or liquid measuring cup to hold the reserved pasta water and lemon juice

FAQ

How long should I roast the broccoli and at what temp?

Roast at 425F for about 15 to 20 minutes, tossing once, until florets have browned edges and are a little crispy. Don’t crowd the pan or it will steam instead of roast.

My ricotta got grainy or separated, how do I stop that?

Use whole milk ricotta when you can, and mix it with warm pasta water off the heat so it loosens gently. If you need to warm it, do it slowly over very low heat while stirring, or it might go grainy.

Can I use part skim ricotta or another cheese instead?

Yes, part skim works but it’s drier so add a bit more reserved pasta water or olive oil. Mascarpone gives a richer result, cottage cheese can work if you blitz it smooth first.

How do I reheat or make this ahead of time?

You can cook everything a day ahead but keep pasta and sauce separate if possible. Reheat on the stovetop with a splash of pasta water until saucy, or microwave in short bursts stirring between. Broccoli is best roasted just before serving but you can reheat it in a hot oven to crisp it back up.

What pasta shape should I use and how much water do I reserve?

Penne, rigatoni or ziti are great because they catch the sauce. Cook to al dente and reserve 1/2 cup of cooking water (more if needed) to loosen the ricotta sauce. Add it little by little until you get a silky texture.

Want more protein or spice, any quick ideas?

Add grilled chicken, shrimp, or pan crisped chickpeas for protein. For more heat, up the red pepper flakes or finish with a drizzle of chili oil. Taste as you go so it doesn’t overpower the lemony ricotta.

Skillet Ricotta Pasta With Roasted Broccoli. Recipe Substitutions and Variations

Ricotta: blend small-curd whole-milk cottage cheese until smooth for a very similar texture; mascarpone for a richer, silkier finish; full-fat Greek yogurt (strained) for tang and a lighter feel; or cream cheese thinned with a splash of milk if you need a quick swap. Adjust salt since some are saltier or tangier.
Parmesan: Pecorino Romano or Asiago if you want a sharper, saltier bite; Grana Padano for a milder, nutty finish; nutritional yeast for a dairy free/vegan option. Taste before salting more, they vary in saltiness.
Broccoli: cauliflower florets roast the same way and give a milder, creamier bite; broccolini for thinner stalks and a quicker roast; asparagus or halved Brussels sprouts for a different but still-roasted veg vibe. Watch roast time, some cook faster.
Pasta shape: if you dont have penne/rigatoni/ziti use fusilli or farfalle to catch the sauce; medium shells are great for hiding little bits of broccoli; bucatini or spaghetti will work too but drain a bit less water so the sauce clings better.

Pro Tips

1. Save extra starchy pasta water and use it like glue. Dont be stingy with it, add a little at a time while you toss so the ricotta emulsifies and becomes glossy not clumpy.

2. Roast the broccoli hot in a single layer so it chars instead of steams. Dont overcrowd the pan or youll end up with limp florets, and let them sit off the heat a minute so the edges crisp up.

3. Bring the ricotta closer to room temp or whisk it with a few tablespoons of hot pasta water before adding to the pan. Cold ricotta can stay grainy, warmed and loosened it turns silky fast.

4. Use a parm rind or extra grated Parmesan for deeper savory flavor, and always finish with fresh lemon and a drizzle of good olive oil to brighten and add shine. Leftovers firm up, so loosen with a splash of warm water or olive oil when you reheat.

Skillet Ricotta Pasta With Roasted Broccoli. Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I'm excited to share my Skillet Ricotta Pasta With Broccoli recipe because it includes one little twist you won't expect.

Servings

servings

Calories

600

kcal

Equipment: 1. Sheet pan for roasting the broccoli
2. Large pot for boiling the pasta
3. Colander to drain and reserve pasta water
4. Large skillet (10 to 12 inch) for the sauce
5. Wooden spoon or heatproof spatula for stirring
6. Tongs or a pasta server to toss and plate the pasta
7. Microplane or fine grater for lemon zest and Parmesan
8. Measuring cups and spoons for oil, ricotta, juice, salt etc
9. Small bowl or liquid measuring cup to hold the reserved pasta water and lemon juice

Ingredients

12 oz dry pasta (penne, rigatoni or ziti)
1 large head broccoli (about 12 to 14 oz), cut into florets
1 cup whole-milk ricotta
1/2 cup finely grated Parmesan, plus extra for serving
3 tbsp extra-virgin olive oil, divided
3 cloves garlic, minced
zest of 1 lemon
2 tbsp fresh lemon juice
1/2 tsp red pepper flakes, or to taste
1 tsp kosher salt, plus more for pasta water
Freshly ground black pepper, to taste
1/2 cup reserved pasta cooking water
2 tbsp chopped fresh parsley or basil
Optional: pinch of crushed red pepper or a drizzle of extra olive oil for finishing

Directions

Preheat oven to 425F. Toss broccoli florets with 1 tbsp olive oil, a pinch of kosher salt and some black pepper on a sheet pan and roast until edges are brown and stems are tender, about 15 to 20 minutes. Let them sit a minute so they crisp up more.
Meanwhile bring a large pot of water to a rolling boil, salt it well (it should taste like the sea), and cook 12 oz pasta until just al dente, about 9 to 11 minutes depending on the shape. Before draining, scoop out and reserve 1/2 cup of the starchy pasta water, then drain the pasta.
While pasta cooks and broccoli roasts, put 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and 1/2 tsp red pepper flakes and cook until fragrant, about 30 to 45 seconds, dont let the garlic brown or it will get bitter.
Turn the heat down to low and add 1 cup whole-milk ricotta, 1/2 cup finely grated Parmesan, the lemon zest, 2 tbsp lemon juice, 1 tsp kosher salt, and a good grind of black pepper to the skillet. Stir and slowly pour in about 1/4 to 1/2 cup of the reserved pasta water until the ricotta loosens into a creamy sauce. If ricotta is cold, warm the sauce gently so it melts into a silkier texture.
Add the drained pasta to the skillet and toss to coat, adding more reserved pasta water as needed to make a glossy sauce that clings to the noodles, about 1 to 2 minutes of tossing. Taste and adjust salt, pepper or lemon.
Fold in the roasted broccoli and 2 tbsp chopped fresh parsley or basil, letting everything heat together for 30 seconds so flavors marry. If you want more heat, add a tiny pinch more red pepper flakes.
Plate the pasta, finish with extra grated Parmesan, a drizzle of extra-virgin olive oil and a final crack of black pepper. A small extra squeeze of lemon brightens it up real nice.
Serve immediately. Leftovers keep ok in the fridge but the sauce firms up, so loosen with a splash of warm water or olive oil when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.