Skillet Ricotta Pasta with Roasted Broccoli: A Quick Dinner Delight
Are you constantly juggling between the demands of work, family, and trying to squeeze in some ‘me’ time? Well, let me tell you, you’re not alone! As busy women, we often find ourselves searching for that quick solution for a busy day—something that’s not just fast but also delicious and nourishing. Enter Skillet Ricotta Pasta with Roasted Broccoli! This delightful dish is all about simplicity and flavor that can win over even the pickiest eaters at your table.
Why You’ll Love This Skillet Ricotta Pasta with Roasted Broccoli
Imagine creamy, dreamy ricotta enveloping al dente pasta, combined with crispy roasted broccoli that adds a satisfying crunch. Plus, this recipe is ready in less than 30 minutes. Yes, you heard that right! It’s the perfect remedy for those frazzled weeknight dinners when you need something special without spending hours in the kitchen. Let’s not forget, if you have kids, they’re going to love this!
Ingredients You’ll Need
For this quick and easy dish, you’ll need:
- 8 oz. pasta (penne or fusilli works great!)
- 1 cup ricotta cheese
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Red pepper flakes (optional, for a little kick!)
- Grated Parmesan cheese for serving
- Fresh basil or parsley for garnish, if you’re feeling fancy!
Cooking Steps to Pasta Paradise
Preheat Your Oven: Start by preheating your oven to 425°F (220°C). This is where the magic of roasting the broccoli happens!
Roast the Broccoli: In a bowl, toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet. Pop them in the oven for about 15-20 minutes, or until they’re all crispy and golden. You can even use this time to finish that half-read book you have lying around!
Cook the Pasta: While your broccoli is roasting, bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Remember to save a cup of the pasta cooking water—it can work wonders in the sauce!
Prepare the Ricotta Sauce: In a large skillet, add a little olive oil and sauté the minced garlic for about a minute, just until fragrant. This is the moment when your kitchen will start smelling absolutely heavenly.
Combine Everything: Once your pasta is cooked and broccoli is roasted, drain the pasta (don’t forget that pasta water!) and toss it into the skillet with the garlic. Add the ricotta cheese and a splash of the reserved pasta water. Stir everything together until creamy and lovely. Season with salt, pepper, and red pepper flakes.
Serve with a Smile: Plate the pasta, adding the roasted broccoli on top. A sprinkle of grated Parmesan and fresh herbs makes it extra special. Voilà! Your skillet ricotta pasta is ready to be devoured.
Cooking Tips for Success
- Make it Your Own: Love spinach? Toss in a handful at the end for a pop of color and nutrition. Have some cherry tomatoes? Roast those alongside your broccoli for extra flavor!
- Don’t Worry About the Lumps: If your ricotta isn’t perfectly smooth, don’t sweat it—it’s all about the rustic charm! This dish isn’t a Michelin-star meal; it’s comfort food at its finest.
- Leftovers? Yes, Please!: This dish keeps well in the fridge for 3-4 days. Just reheat it on the stove with a splash of water, and it’ll be as good as new!
Personal Touch
This Skillet Ricotta Pasta with Roasted Broccoli has become my go-to meal after busy days when I need something quick but don’t want to compromise on flavor. My sister Patricia and I often whip this up together during our weekend cooking sessions. It turns a simple meal into a treasured memory filled with laughter and the joy of being together.
Frequently Asked Questions
Can I substitute the ricotta?
Absolutely! If you’re not a ricotta fan, cottage cheese works well too. Just blend it until creamy for similar results.How can I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Simply reheat on the stovetop, adding a little splash of water if it looks too dry.Can I make this vegan?
Sure! Use your favorite plant-based pasta, vegan ricotta, and skip the cheese at the end. You won’t miss a beat on flavor!
This Skillet Ricotta Pasta with Roasted Broccoli is so quick, easy, and delicious you might find yourself making it several times a week. Whether it’s a dinner for one or a cozy family meal, it’s bound to bring family and friends together. So grab your apron, and let’s cook up some joy!
Meta Description: Skillet Ricotta Pasta with Roasted Broccoli is the perfect recipe for busy nights. Quick, easy, and delicious—this dish will become your go-to meal.
Ready to dive into more culinary adventures? Check out our guide on easy pasta recipes or explore time-saving cooking tips. Happy cooking!
Skillet Ricotta Pasta with Roasted Broccoli
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the broccoli for about 15-20 minutes, until crispy and golden.
- While the broccoli is roasting, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Save 1 cup of the pasta cooking water.
- In a large skillet, heat a little olive oil and sauté the minced garlic for about a minute.
- Once the pasta is cooked and the broccoli is roasted, drain the pasta (don’t forget the pasta water!) and toss it into the skillet with the garlic.
- Add the ricotta cheese and a splash of the reserved pasta water. Stir everything together until creamy.
- Season with salt, pepper, and red pepper flakes.
- Plate the pasta, adding the roasted broccoli on top. Sprinkle with grated Parmesan and fresh herbs.