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Skillet Ricotta Pasta with Roasted Broccoli

A quick and delicious pasta dish with creamy ricotta and roasted broccoli, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz pasta (your choice: penne, fusilli, or spaghetti)
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes (optional) for added spice
  • 1 cup ricotta cheese the star of the show
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil leaves or parsley for garnish

Method
 

Roasting the Broccoli
  1. Preheat your oven to 425°F (220°C). Toss your broccoli florets with olive oil, a pinch of salt, and pepper, and lay them out on a baking sheet. Roast for about 20 minutes or until they're perfectly golden and crispy on the edges.
Cooking the Pasta
  1. While your broccoli is roasting, bring a large pot of salted water to a boil. Add your pasta of choice and cook according to the package instructions until al dente.
Combining Ingredients
  1. Once the pasta is cooked, save about a cup of pasta water. Drain the rest and return the pasta to the pot. Stir in the ricotta with the reserved pasta water until you create a creamy sauce.
Final Mixing
  1. Toss in your roasted broccoli, Parmesan cheese, and red pepper flakes (if using). Mix until everything is well combined.
Serving
  1. Plate your pasta and sprinkle with fresh basil or parsley before serving.

Notes

For a different green, you can substitute broccoli with asparagus or spinach. If the mix feels too thick, add more pasta water for a creamier consistency. For an indulgent touch, consider adding mozzarella on top.