Creamy Ricotta Pasta
Super fast and nearly one pot meal for any day of the week
Equipment
- 1 large pot
- 1 food processor or large bowl
Ingredients
- 2 cups broccoli florets
- 1 each lemon zest and juice
- 1 pound pasta any kind you like
- 1 handful fresh basil
- red pepper flakes, parmesan and pine nuts optional
Instructions
- Bring a large pot of water to a boil over high heat. Then zest and juice the lemon into a small bowl and set aside.
- Add the pasta to the boiling water. Two minutes before it’s al dente, add the broccoli and let cook for last two minutes. Reserve 1/2 cup pasta water when you drain the pasta and broccoli.
- Mix lemon zest, lemon juice, and 1 cup ricotta cheese. You can use a food processor or just mix really well with a wooden spoon. Season to taste with salt and pepper.
- When the pasta reaches 2 minutes less than al dente, add the broccoli florets and cook for the remaining 2 minutes.
- Return the pasta and broccoli to the pot. Add the ricotta mixture and 1/4 cup pasta water. Stir, adding more pasta water as needed, until the sauce coats and clings to the pasta. Taste and season with black pepper and Parmesan cheese, basil and red pepper flakes and pine nuts if desired.
Nutrition
Calories: 337kcal
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