Lemon Ricotta Pasta
Lemon Ricotta Pasta. If you only have 15 minutes for dinner, this is your recipe! 🍋
Ingredients
1 lb rigatoni pasta
1 cup frozen broccoli
1 cup ricotta cheese, full fat
1 tbsp lemon juice
1/2 tbsp lemon zest
¼ cup olive oil
¼ cup grated parmesan
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Toppings:
Pinch of red pepper flakes
Salt & pepper
Fresh basil
Grated parmesan
Method
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente,
Steam your frozen broccoli for a few minutes in the microwave
Heat a skillet over medium heat
Add a little olive oil and add the broccoli
Sauté a few minutes, cutting the florets into smaller pieces with the spatula
While the pasta & broccoli are cooking, combine ricotta, Parmesan cheese, lemon juice, lemon zest, olive oil, garlic, salt, & pepper. Stir until well combined.
Turn off the burner and reserve 1 cup of the pasta water. Then drain pasta
Add the pasta back to the pot. Add the broccoli
Stir in ricotta lemon mixture and about ½ cup of the reserved pasta water.
Continue to stir for a few minutes until the mixture is creamy.
Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as needed.
Serve and enjoy!