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.
20min
Cook time
4
Servings
Creamy Broccoli Ricotta Pasta With Lemon
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.
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.
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.
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.
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.
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.
Add the roasted vegetables and toss, adding more pasta water as needed. Divide between serving bowls and garnish with additional Parmesan cheese if desired.
