introduction
Easy Skillet Ricotta Pasta with Roasted Broccoli is a quick, creamy pasta you can make on a weeknight. The ricotta makes the sauce smooth and mild, and the roasted broccoli adds a little crunch and a bright flavor. This dish is simple and fills the table fast. For a side that matches the ricotta flavor, try this roasted carrots with whipped ricotta and hot honey.
why make this recipe
You make this recipe when you want a fast, comforting dinner with good texture and simple ingredients. It needs no heavy cream and it uses pantry cheeses. The dish is creamy without being heavy and the roasted broccoli adds color and a healthy touch. It also pairs well with other easy mains like a cheesy ranch chicken and broccoli pasta skillet if you want more protein on the table.
how to make Easy Skillet Ricotta Pasta with Roasted Broccoli
Follow these steps and you will have a creamy pasta in about 30–35 minutes. Roast the broccoli first so it gets crispy edges. Cook the pasta until just firm, then mix it into the warm ricotta sauce. Add pasta water little by little to make the sauce smooth and cling to the noodles. Fold in the broccoli gently so it keeps its shape.
Ingredients :
1 large head broccoli, cut into florets
2 tbsp olive oil
Salt & black pepper, to taste
1/2 tsp red pepper flakes (optional)
12 oz short pasta (rigatoni, fusilli, or penne)
2 tbsp olive oil or butter
3 cloves garlic, minced
1 cup whole-milk ricotta
1/2 cup grated Parmesan cheese
Zest of 1 lemon
1/2 cup reserved pasta water (as needed)
Fresh basil or parsley (optional)
Extra Parmesan (optional)
Drizzle of chili oil or olive oil (optional)
Directions :
Step 1: Preheat oven to 425°F (220°C). Toss broccoli with olive oil, salt, pepper, and red pepper flakes, then roast for 20–25 minutes until tender with crispy edges. Set aside.
Step 2: Boil pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Step 3: In a large skillet, heat olive oil or butter over medium heat, add garlic and sauté until fragrant. Lower heat, stir in ricotta, Parmesan, lemon zest, salt, and pepper; gradually add pasta water until creamy.
Step 4: Add pasta to the skillet and toss to coat, gently folding in the roasted broccoli.
Step 5: Serve with herbs, extra Parmesan, and a drizzle of oil.
how to serve Easy Skillet Ricotta Pasta with Roasted Broccoli
Serve hot on warm plates. Add fresh basil or parsley on top for color. Offer extra Parmesan and a drizzle of olive oil or chili oil at the table. This pasta goes well with a green salad or crusty bread.
how to store Easy Skillet Ricotta Pasta with Roasted Broccoli
Cool the pasta to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or milk to loosen the sauce. Do not freeze the pasta; ricotta can change texture after freezing.
tips to make Easy Skillet Ricotta Pasta with Roasted Broccoli
- Salt the pasta water well for best flavor.
- Reserve the pasta water before draining; it helps the sauce bind to the pasta.
- Use whole-milk ricotta for creamier results.
- Roast broccoli until edges are slightly crispy for contrast.
- Warm the ricotta gently; high heat can make it split. Add water slowly to reach the right creaminess.
variation (if any)
- Add cooked chicken or shrimp for protein.
- Stir in lemon juice for a brighter sauce.
- Use spinach instead of broccoli for a different green.
- Swap Parmesan for Pecorino for a sharper taste.
- Add toasted breadcrumbs on top for crunch.
FAQs
Q: Can I use low-fat ricotta?
A: Yes, but the sauce will be less rich. Add a little extra pasta water or a splash of milk for creaminess.
Q: Do I have to roast the broccoli?
A: You can steam or sauté it, but roasting adds flavor and a nice texture.
Q: How do I prevent the ricotta from curdling?
A: Keep the heat low and add reserved pasta water slowly while stirring. Do not boil the sauce.
Q: Can I make this vegan?
A: Use a plant-based ricotta and vegan Parmesan, and choose a plant-based pasta if needed. Roast broccoli and follow the same steps.
Conclusion
This skillet ricotta pasta is simple, fast, and creamy with bright roasted broccoli on top. It fits weeknights and small gatherings because it uses few ingredients and comes together quickly. For a different take on ricotta pasta, check this Ricotta Pasta – Skillet Ricotta Pasta with Roasted Broccoli.
Easy Skillet Ricotta Pasta with Roasted Broccoli
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Toss broccoli with olive oil, salt, pepper, and red pepper flakes, then roast for 20–25 minutes until tender with crispy edges. Set aside.
- Boil pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté until fragrant.
- Lower heat, stir in ricotta, Parmesan, lemon zest, salt, and pepper; gradually add pasta water until creamy.
- Add pasta to the skillet and toss to coat, gently folding in the roasted broccoli.
- Serve hot on warm plates with fresh basil or parsley on top for color.
- Offer extra Parmesan and a drizzle of olive oil or chili oil at the table.