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Creamy Broccoli Ricotta Pasta With Lemon

Cheese
02/16/2026
Cheese
Cook time: 20 min
Servings: 4
Rigatoni pasta tossed with creamy ricotta cheese and broccoli served in a blue bowl
Cheese Butter

Are you on the lookout for another delicious way to serve greens? Your search stops here with this creamy broccoli ricotta pasta. Combine seasoned, oven-roasted veggies with tossed kale and cheesy pasta for a balanced harmony of flavors. This broccoli and ricotta pasta dish has a blend of flavors ranging from spicy red-pepper flakes to a refreshing citrus spark using lemon zest and juice. Here’s your easy, new meal made with ricotta cheese. 

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Ingredients:

  • 1 Pound Rigatoni
  • 8 Ounces Broccoli , cut into thin florets
  • 1 Can Chickpeas , drained and rinsed
  • 2 Garlic Cloves , thinly sliced
  • 1/2 Teaspoon Red Pepper Flakes
  • 4 Tablespoons Olive Oil
  • 1 Bunch Kale , stemmed and cut into bite-size pieces
  • 1 Lemon , zested and juiced
  • 2 Tablespoons Butter
  • 8 Ounces Whole Milk Ricotta Cheese , (or part skim)
  • 1/2 Cup Parmesan Cheese , grated, plus more for sprinkling
See preparation

Directions:

  1. Preheat the oven to 425 degrees F. On a rimmed baking sheet, toss the broccoli, chickpeas, garlic, red-pepper flakes and 3 tablespoons of oil until evenly coated. Season with salt and pepper. Transfer to the preheated oven and bake for 15 minutes. 
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta. Kale tossed in olive oilBroccoli, chickpeas, and kale mixture spread on a sheet pan
  3. Place the kale in a medium bowl and toss to coat with the remaining tablespoon of olive oil. Remove the broccoli mixture from the oven and toss with tongs. Add the kale to the sheet pan and return to the oven for 5 more minutes. Cooked pasta topped with butter and Parmesan cheese
  4. Return the pasta to the pot. Add a 1/4 cup of the reserved pasta cooking water, the ricotta, butter, Parmesan, lemon juice and lemon zest and toss until well combined. Broccoli, chickpea, and kale mixture with ricotta pasta
  5. Add the roasted vegetables and toss, adding more pasta water as needed. Divide between serving bowls and garnish with additional Parmesan cheese if desired.

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