15-Minute Lemon Ricotta Pasta
Ingredients
- 1 lb rigatoni pasta
- 1 cup frozen broccoli
- 1 cup ricotta cheese, full fat
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 1/4 cup olive oil
- 1/4 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
Preparation
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente.
Steam the 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 for a few minutes, cutting the florets into smaller pieces with the spatula.
While the pasta and broccoli are cooking, combine ricotta, Parmesan cheese, lemon juice, lemon zest, olive oil, garlic, salt, and pepper. Stir until well combined.
Turn off the burner and reserve 1 cup of the pasta water. Then drain the pasta.
Add the pasta back to the pot. Add the broccoli.
Stir in the ricotta lemon mixture and about 1/2 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 and pepper as needed.
Serve and enjoy.
