Oh my goodness, let me tell you about this Ricotta Pasta with Roasted Broccoli! It’s such a simple yet scrumptious dish that I can’t get enough of. Picture this: creamy ricotta cheese mingling with perfectly roasted broccoli, all tossed together with your favorite pasta. It’s comforting, filling, and just bursting with flavor! I whip this up when I need a quick dinner that still feels special. Plus, it’s vegetarian, so it’s perfect for any occasion. Trust me, once you try it, you’ll be adding it to your regular rotation too!
Ingredients for Ricotta Pasta with Roasted Broccoli
Before we get cooking, let’s gather all the delicious ingredients you’ll need for this fabulous dish. Here’s what you’ll need:
- 200g pasta of your choice: I love using penne or fusilli, but honestly, any pasta will work beautifully!
- 250g ricotta cheese: Make sure it’s fresh and creamy for that perfect texture. This is what makes the dish so rich and delightful.
- 300g broccoli, cut into florets: Fresh broccoli is key here! It adds a wonderful crunch and a vibrant color to the plate.
- 2 tablespoons olive oil: This will help roast the broccoli to golden perfection. I prefer extra virgin for that lovely flavor.
- Salt to taste: Don’t be shy with the seasoning! It really brings out all the flavors.
- Pepper to taste: A little kick goes a long way. Freshly cracked black pepper is my go-to!
- Parmesan cheese, for serving: Grated Parmesan on top is a must. It adds that salty, nutty finish that ties everything together.
Gather these ingredients, and you’re all set to create a dish that’s not just delicious but also super satisfying!
How to Prepare Ricotta Pasta with Roasted Broccoli
Preheat and Prepare Broccoli
Let’s get that oven preheated to 400°F (200°C). This is where the magic happens! While the oven warms up, grab your broccoli florets. Toss them in a bowl with the olive oil, a generous pinch of salt, and a sprinkle of pepper. I like to give it a good mix with my hands to really coat the broccoli—trust me, it makes a difference! Once everything’s well seasoned, spread the florets out on a baking sheet in a single layer. This ensures they roast evenly and get nice and crispy. Pop them in the oven for about 20 minutes, and you’ll want to flip them halfway through for that golden goodness.
Cook the Pasta
While the broccoli is roasting away, it’s time to focus on the pasta! Bring a large pot of salted water to a boil—this is crucial for flavor. Once it’s bubbling, toss in your pasta and cook according to the package instructions. Usually, it takes around 8 to 12 minutes, depending on the type. I like to taste a piece a minute or two before the timer goes off to make sure it’s al dente, which means it should still have a slight bite to it. Once it’s done, drain the pasta, but don’t rinse it! You want to keep that starchy goodness, which helps the sauce stick later.
Combine Ingredients
Now for the fun part! In the same pot where you cooked the pasta, add the creamy ricotta cheese and the roasted broccoli. Gently toss everything together until the pasta is well coated and the ricotta has melted slightly from the heat. I like to use tongs for this—it makes it easier to mix without smashing the broccoli. Make sure every piece of pasta is kissed with that ricotta! If it feels a bit dry, don’t hesitate to add a splash of the reserved pasta water to loosen it up. It’s all about that perfect creamy texture!
Serve and Enjoy
Time to plate up! Serve the pasta warm and finish it off with a generous grating of Parmesan cheese on top. It adds the perfect salty, nutty flavor that elevates the dish. You can also sprinkle a bit more black pepper for an extra kick if you like. I love to pair this with a simple green salad on the side for a fresh touch. Enjoy every creamy, cheesy bite—you’re going to love this delightful dish!
Nutritional Information
Now, let’s talk about the nutrition in this delicious Ricotta Pasta with Roasted Broccoli. These values are estimates based on typical ingredients, so keep that in mind as you dive into this tasty dish. Here’s what you can expect per serving:
- Calories: 600
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
This dish not only satisfies your taste buds but also packs a good protein punch thanks to the ricotta and broccoli! It’s a great choice for a hearty meal that won’t weigh you down. Enjoy knowing you’re treating yourself to something both delicious and nourishing!
Why You’ll Love This Recipe
- Quick Preparation: With just a few simple steps, you can have a delicious meal ready in about 40 minutes!
- Delicious Flavors: The creamy ricotta pairs perfectly with the slightly charred, nutty flavor of roasted broccoli — it’s a match made in heaven!
- Healthy Ingredients: Packed with nutrients, this dish is vegetarian and offers a good balance of protein and fiber.
- Versatile: You can easily customize it by adding your favorite vegetables or spices, making it perfect for any palate.
- Comfort Food: It’s the kind of cozy meal that warms you up and satisfies your cravings, without feeling heavy.
- Impressive Yet Simple: Great for a weeknight dinner or special occasions, it looks fancy but is super easy to make!
Tips for Success
Alright, let’s make sure your Ricotta Pasta with Roasted Broccoli turns out absolutely perfect every time! Here are my top tips to ensure success:
- Don’t Overcook the Broccoli: Keep an eye on the broccoli while it’s roasting. You want it to be tender but still have a bit of crunch. Check it at the 15-minute mark and give it a toss to avoid burning!
- Salt Your Pasta Water: This is a game-changer! Don’t skip salting the water before you add your pasta. It’s your chance to flavor the pasta from the inside out, so make it a little salty like the sea!
- Reserve Pasta Water: Always save a cup of pasta water before you drain it. This starchy liquid is your secret weapon to create a silky sauce. Just add a splash if your pasta feels dry when mixing!
- Use Fresh Ricotta: If you can, go for fresh ricotta instead of the tub kind. The taste and texture are so much better, giving your dish that extra special touch!
- Experiment with Seasoning: Feel free to get creative with the spices! A pinch of red pepper flakes can add a lovely kick, or some fresh herbs like basil or parsley can brighten it up!
- Mix Gently: When combining the pasta, ricotta, and broccoli, be gentle! You don’t want to mush up the broccoli. Use tongs to fold everything together without breaking it apart.
- Serve Immediately: This dish is best enjoyed fresh, so try to serve it right after combining. If you need to hold it for a bit, keep it warm on low heat and cover it to prevent drying out.
By following these tips, you’ll be well on your way to mastering this delightful recipe. Happy cooking, and enjoy every bite!
Variations of Ricotta Pasta with Roasted Broccoli
One of the best things about this Ricotta Pasta with Roasted Broccoli is how easily it adapts to your taste or whatever you have on hand! Here are some fun variations to get your creative juices flowing:
- Garlic Lovers Unite: If you’re a garlic fan like me, try adding minced garlic to the broccoli before roasting. Just toss it in with the olive oil for that aromatic, savory boost! Yum!
- Mix in Different Veggies: Don’t limit yourself to broccoli! Roasted bell peppers, zucchini, or even asparagus work wonderfully here. Just keep an eye on roasting times to ensure everything is perfectly tender.
- Spice It Up: Want some heat? Add a pinch of red pepper flakes or some diced jalapeños to the mix. It’ll elevate the dish and give it a nice kick!
- Herb It Up: Fresh herbs like basil, parsley, or thyme can brighten the flavors significantly. Toss them in just before serving for a fresh burst of flavor!
- Change the Cheese: If you want to mix things up, try swapping out the ricotta for goat cheese or cream cheese. Both add their unique creaminess and taste!
- Make It a Protein Powerhouse: For a protein boost, toss in some cooked chicken, shrimp, or even chickpeas. It transforms the dish into a heartier meal!
- Lemon Zest: A little lemon zest or a squeeze of fresh lemon juice right before serving can add a bright, zesty flavor that complements the richness of the ricotta beautifully.
The possibilities are endless! So go ahead and get creative with your ingredients. This dish is all about making it your own and enjoying every bite!
Storage & Reheating Instructions
So, you’ve made this delicious Ricotta Pasta with Roasted Broccoli and have some leftovers? Lucky you! Let’s make sure you store it properly so you can enjoy it again later. Here’s how to do it:
- Storing Leftovers: Allow the pasta to cool to room temperature before transferring it to an airtight container. This helps prevent condensation, which can make the pasta soggy. You can keep it in the fridge for up to 3 days. Just make sure it’s sealed tight!
- Freezing: If you want to save it for a longer time, you can freeze the pasta! Place it in a freezer-safe container or a zip-top bag, and it should last for about 1-2 months. Just remember to label it with the date. When you’re ready to enjoy it again, just thaw it overnight in the fridge before reheating.
Now, onto reheating! You want to bring that creamy goodness back to life:
- Microwave: This is the quickest method. Place your portion in a microwave-safe bowl, add a splash of water or a drizzle of olive oil to help rehydrate it, and cover it loosely. Heat in 30-second intervals, stirring in between, until it’s warmed through.
- Stovetop: If you have a bit more time, this method keeps everything nice and creamy. In a skillet, add your leftover pasta over medium heat. Stir in a splash of reserved pasta water or olive oil to help loosen it up, and heat until warmed through. This helps retain that lovely texture!
- Oven: For larger portions, you can reheat it in the oven. Preheat your oven to 350°F (175°C), transfer the pasta to an oven-safe dish, cover it with foil to prevent drying out, and bake for about 15-20 minutes, or until hot and bubbly.
And there you go! With these tips, your Ricotta Pasta with Roasted Broccoli leftovers will taste almost as good as when you first made them. Enjoy every delicious bite again!
Print
Ricotta Pasta with Roasted Broccoli: 5 Comforting Tips
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple and delicious pasta dish featuring ricotta cheese and roasted broccoli.
Ingredients
- 200g pasta of your choice
- 250g ricotta cheese
- 300g broccoli, cut into florets
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Parmesan cheese, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the broccoli with olive oil, salt, and pepper.
- Spread the broccoli on a baking sheet and roast for 20 minutes.
- Cook the pasta according to package instructions.
- Drain the pasta and return it to the pot.
- Add the ricotta cheese and roasted broccoli to the pasta.
- Toss everything together until well combined.
- Serve with grated Parmesan cheese on top.
Notes
- You can use any pasta you prefer.
- Feel free to add garlic for extra flavor.
- This dish is best served fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Ricotta Pasta, Roasted Broccoli, Italian Pasta