This lemon ricotta pasta dish is great for any day of the week—it's quick to throw together and tastes amazing! The broccoli adds a nice crunch, while the lemon and ricotta add a creamy texture (and tons of flavor).
It's a light and tasty pasta kind of day. I mean, what day isn't that kind of day really? I think this time of year it's especially appropriate - when we're just trying to cling on to that summer feeling for a moment longer but it's cool enough that all we're craving is a big bowl of pasta.
This was inspired by my sour cream pasta sauce on this site, and pairs well with this kale salad if you need a little extra on the side.
Ingredients
- Broccoli
- Olive Oil
- Garlic
- Pasta - I used rigatoni
- Ricotta
- Lemon Juice
- Chilli Flakes
- Parmesan
See recipe card for quantities.
Instructions
Put the broccoli on a baking sheet with olive oil and salt and pepper.
Cut the tops off the garlic, drizzle with olive oil and wrap in foil. Add to the pan with the broccoli and put in the oven.
Put the ricotta in a pan over a low heat and stir until melted. Cook the pasta according to packet instructions.
Add a little pasta water and the lemon juice to the ricotta along with plenty of seasoning. Squeeze the roasted garlic out of the cloves and add to the sauce.
Add the cooked pasta and broccoli to the skillet and stir well to coat.
Sprinkle with chilli flakes and serve.
Hint: start by just adding half the reserved pasta water. If it's still a bit too thick then you can add a little more until you reach the desired consistency.
Substitutions
- Broccoli - if you're not a fan of broccoli then you could leave it out or switch it for another vegetable like asparagus or green beans
- Gluten free - use gluten free pasta in place of normal pasta to make this recipe gluten free
- Vegetarian - this recipe is suitable for vegetarians, just make sure that the parmesan is a vegetarian one if you're using it
Variations
- Spicy - I like to sprinkle a few chilli flakes on this pasta before serving but if you're not a fan of spice then leave them out
- Protein - serve this pasta alongside a grilled steak or chicken breast for an extra hit of protein
Make sure you try out this other delicious pasta recipe with ricotta too - roasted garlic spaghetti with kale and ricotta
Storage
The leftovers of this lemon ricotta pasta can be kept in sealed containers in the fridge for up to 4 days.
Top tip
If reheating leftovers in the microwave, add a few drops of water first to prevent it from drying out.
FAQ
Ricotta is considered one of the healthiest types of cheese as it's packed with protein, calcium and amino acids as well as being relatively low in fat.
If you have any leftover ricotta then there are some really tasty recipes here on this site that you can use it for. Like this ricotta and spinach gnudi bake, butternut squash wellington and potato and mushroom egg bake.
Want more? Try these other pasta recipes!
- Aubergine Pasta Bake with Balsamic Tomato Sauce
- Creamy Mushroom Pasta with Thyme
- Garlic Parmesan Chicken Pasta Salad
- Mushroom Gnocchi with Thyme
- Cherry Tomato Pasta with Kale
- Penne Pomodoro
- Orzo Risotto with Mascarpone
- Creamy Mushroom Pasta Bake
Recipe
Lemon Ricotta Pasta with Broccoli & Roasted Garlic
Ingredients
- 1 head of Broccoli cut into bitesized florets
- 2 tablespoon Olive Oil
- 1 bulb Garlic
- 400 g/14oz Pasta
- 200 g/7oz Ricotta
- 1 tablespoon Lemon Juice
- Pinch Chilli Flakes
- Parmesan to serve
Instructions
- Heat the oven to 220°C/430°F. Spread the broccoli on a baking sheet, drizzle over half the olive oil and season with salt and pepper. Cut the very top off the bulb of garlic, drizzle with the rest of the olive oil and wrap in a sheet of foil. Place on the tray with the broccoli and put everything in the oven for 20 minutes.
- Bring a pot of salted water to the boil and cook the pasta according to packet instructions. Reserve 100ml of pasta water before draining.
- Put the ricotta in a large skillet over a low heat and allow to heat gently until melted then add the lemon juice and half the reserved pasta water. Season well with salt and pepper. Add a little more pasta water if needed.
- When the garlic has finished roasting squeeze out all the cloves and add to the ricotta sauce, whisk gently then add the pasta to the sauce along with the roasted broccoli and chilli flakes. Mix together well.
- Serve sprinkled with parmesan if desired.
Notes
Like the look of this recipe? Make sure you pin it for later!
Dana Sandonato says
This is wonderful! I love the lemony freshness and the wholesome ingredients. A nice light pasta that doesn't lack flavor. Nothing better!
Emily says
So creamy and flavorful, my husband and I both loved it! It's perfect for a weeknight meal, or anytime, it's so good!
Jamei says
Creamy, satisfying, and delicious! This was perfect for our dinner tonight. The lemon added wonderful flavor!
Andrea says
Hearty, comforting and amazing flavor in this pasta dish. Yum!
Kris says
So comforting and flavorful! Will make again!
Heather says
I love the idea of adding lemon to the pasta to brighten things up a bit. Can't wait to try this ricotta pasta!