Lemon Ricotta Pasta with Broccoli
Lemon Ricotta Pasta with Broccoli is a vibrant, refreshing dish that combines creamy ricotta cheese, crunchy broccoli, and zesty lemon for a delightful flavor experience. Ready in under 30 minutes, this easy-to-make pasta is perfect for busy weeknights or impromptu gatherings, ensuring you serve a meal that impresses with minimal effort. Each bite offers a burst of freshness, making it an ideal choice for those craving a light yet satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup fresh ricotta cheese
- 2 cups broccoli florets
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook fettuccine according to package instructions until al dente.
- In the last three minutes of cooking, add broccoli florets to the boiling water.
- Reserve 1 cup of pasta water before draining the pasta and broccoli.
- In a large bowl, mix ricotta, garlic, lemon juice, lemon zest, olive oil, salt, and pepper until smooth.
- Combine drained pasta and broccoli with the ricotta mixture, adding reserved pasta water as needed for creaminess.
- Serve topped with grated Parmesan and additional lemon zest.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
Keywords: - Swap broccoli for asparagus or spinach for variety. - Add grilled chicken or shrimp for extra protein. - A sprinkle of red pepper flakes can enhance the flavor profile.