Lemon Ricotta Pasta with Broccoli & Roasted Garlic
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).
Servings 4 servings
Calories 521kcal
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
Nutrition information is an estimate and will vary depending on the ingredients used.
Nutrition
Calories: 521kcal | Carbohydrates: 76g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 48mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 2mg