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Easy skillet ricotta pasta topped with roasted broccoli in a skillet

Easy Skillet Ricotta Pasta with Roasted Broccoli

A quick and creamy pasta dish featuring roasted broccoli, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasted Broccoli
  • 1 large head broccoli, cut into florets
  • 2 tbsp olive oil For roasting
  • Salt & black pepper, to taste
  • 1/2 tsp red pepper flakes (optional) For added spiciness
For the Pasta
  • 12 oz short pasta (rigatoni, fusilli, or penne)
For the Sauce
  • 2 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 1 cup whole-milk ricotta Use for creaminess
  • 1/2 cup grated Parmesan cheese
  • 1 Zest of 1 lemon
  • 1/2 cup reserved pasta water (as needed) For adjusting sauce consistency
For Serving
  • Fresh basil or parsley (optional) For garnish
  • Extra Parmesan (optional) For serving
  • Drizzle of chili oil or olive oil (optional) For added flavor

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Toss broccoli with olive oil, salt, pepper, and red pepper flakes, then roast for 20–25 minutes until tender with crispy edges. Set aside.
  3. Boil pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
Cooking
  1. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté until fragrant.
  2. Lower heat, stir in ricotta, Parmesan, lemon zest, salt, and pepper; gradually add pasta water until creamy.
  3. Add pasta to the skillet and toss to coat, gently folding in the roasted broccoli.
Serving
  1. Serve hot on warm plates with fresh basil or parsley on top for color.
  2. Offer extra Parmesan and a drizzle of olive oil or chili oil at the table.

Notes

Store cooled pasta 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.