Looking for a delicious and wholesome meal that comes together in under 30 minutes? This Skillet Ricotta Pasta with Roasted Broccoli is the answer! It’s a perfect blend of creamy, cheesy goodness with the earthy flavor of roasted broccoli, making it a satisfying dish for any night of the week.
Why You’ll Love This Recipe:
It’s quick, easy, and packed with flavor. The creamy ricotta sauce makes the pasta feel indulgent, while the roasted broccoli adds a pop of texture and nutrients. Whether you’re cooking for your family or meal-prepping for the week, this dish is bound to become a staple in your kitchen
Ingredients:
- 1 head broccoli, cut into florets
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 pound pasta (penne, rigatoni, or similar)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk or reserved pasta water
- 2 cloves garlic, minced
- Red pepper flakes (optional)
Instructions:
- Roast the Broccoli: Preheat your oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes, until they’re tender and slightly browned.
- Cook the Pasta: Meanwhile, cook your pasta according to package directions. Before draining, reserve about 1/2 cup of the pasta water.
- Make the Creamy Sauce: In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.
- Combine Everything: Lower the heat and stir in the ricotta, Parmesan, and milk or reserved pasta water. Stir until the sauce is smooth and creamy.
- Mix in the Pasta & Broccoli: Add the cooked pasta and roasted broccoli to the skillet. Toss everything together to coat in the sauce. Taste and adjust seasoning with more salt and pepper, if needed.
- Serve & Enjoy: Plate the pasta, sprinkle with extra Parmesan, and serve immediately.
Tips to Make the Perfect Skillet Ricotta Pasta with Roasted Broccoli
- Roast Broccoli to Perfection: Don’t skip roasting the broccoli! It brings out a nutty, caramelized flavor that makes this dish even more delicious. Make sure the florets are spread out evenly on the baking sheet for even roasting.
- Reserve Pasta Water: The starchy pasta water helps thin out the sauce while adding extra creaminess. Add a little at a time until the sauce reaches your desired consistency.
- Fresh Garlic is Key: Using fresh minced garlic instead of garlic powder adds a punch of flavor to balance the creamy ricotta.
- Season at Every Step: Don’t forget to season each layer of the dish — from the broccoli to the pasta to the sauce. This builds depth of flavor.
- Use Whole-Milk Ricotta: Whole-milk ricotta makes for a richer, creamier sauce. If you prefer a lighter option, part-skim ricotta works too, but the texture will be less velvety.
Variations to Try
- Add Protein: Mix in grilled chicken, sautéed shrimp, or crispy pancetta for extra heartiness.
- Veggie Boost: Add extra veggies like spinach, cherry tomatoes, or mushrooms. Toss them in with the garlic or roast them alongside the broccoli.
- Spice It Up: Love heat? Double the red pepper flakes or stir in a spoonful of Calabrian chili paste.
- Lemon Zest & Juice: Add a pop of freshness by stirring in the zest and juice of one lemon right before serving.
- Herbaceous Twist: Garnish with fresh basil, parsley, or thyme for an herby finish.
FAQs
- Can I use another cheese instead of ricotta? Yes! Mascarpone or cottage cheese can work, though the flavor will change slightly.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to loosen the sauce.
- Can this dish be made gluten-free? Absolutely! Just swap the pasta for your favorite gluten-free variety.
- What pasta works best? Short, sturdy pasta like penne, rigatoni, or fusilli holds the sauce well. But honestly, use whatever you have on hand!
- Is it freezer-friendly? While pasta dishes with creamy sauces don’t freeze as well, you can freeze leftovers for up to a month. Just know the sauce may separate a bit when reheating.