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Skillet Ricotta Pasta with Roasted Broccoli

This delightful Skillet Ricotta Pasta with Roasted Broccoli is a quick and easy dish perfect for busy weeknight dinners, combining creamy ricotta and crispy roasted broccoli.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta (penne or fusilli)
Ricotta Sauce Ingredients
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 pinch red pepper flakes (optional) For a little kick!
  • Grated Parmesan cheese for serving
  • Fresh basil or parsley for garnish If you’re feeling fancy!
Roasted Broccoli Ingredients
  • 1 large head broccoli, cut into florets

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet.
Roasting and Cooking
  1. Roast the broccoli for about 15-20 minutes, until crispy and golden.
  2. 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.
Making the Sauce
  1. In a large skillet, heat a little olive oil and sauté the minced garlic for about a minute.
  2. 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.
  3. Add the ricotta cheese and a splash of the reserved pasta water. Stir everything together until creamy.
  4. Season with salt, pepper, and red pepper flakes.
Serving
  1. Plate the pasta, adding the roasted broccoli on top. Sprinkle with grated Parmesan and fresh herbs.

Notes

Make it your own by adding spinach or cherry tomatoes. Leftovers keep well in the fridge for 3-4 days, just reheat with a splash of water.