20 Minute Lemon Ricotta Pasta with Broccoli
Lemon Ricotta Pasta with Broccoli comes together in 1 pot for a delicious, streamlined dinner. Add chicken or shrimp for a guaranteed family favorite.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner, Entree
Cuisine: American, Italian
Diet: Vegetarian
Servings: 6
- 1 lb. dry rigatoni (or pasta of choice)
- 4 to 5 cups broccoli florets
- 1 cup whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. lemon zest, plus 3 Tbsp. lemon juice (from 1 to 2 lemons)
- 1/2 to 1 tsp. chili flakes (depending on desired heat level)
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Optional
- Sauteed boneless, skinless chicken breasts, cut into cubes
- Sauteed shrimp
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: Leftover pasta may be frozen for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheat: Warm leftovers on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Add a splash of broth or water to help rehydrate the sauce.
- Alternatively, you may also microwave pasta in 30 second increments, stopping to stir after reach, until warm.
Serving: 2cups | Calories: 370kcal | Carbohydrates: 60g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Sodium: 480mg | Fiber: 4g | Sugar: 3.5g