Description
Experience a burst of flavor with this creamy Lemon Ricotta Pasta, perfectly complemented by vibrant broccoli for a quick and satisfying meal any night of the week.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 2 cups fresh broccoli florets
- 1 cup whole milk ricotta cheese
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about a cup of pasta water before draining.
- While the pasta cooks, steam the broccoli florets until bright green and crisp, about three minutes.
- In a large mixing bowl, combine ricotta cheese, freshly squeezed lemon juice, minced garlic, salt, and pepper. Stir until well blended.
- Add the drained hot pasta directly into the bowl of sauce. Toss until every noodle is well coated. If too thick, gradually add reserved pasta water to reach desired consistency.
- Gently fold in the steamed broccoli florets into the pasta mixture.
- Transfer to plates, sprinkle generously with grated Parmesan cheese, and drizzle with olive oil for an extra touch.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 40mg
Keywords: For added protein, consider incorporating grilled chicken or chickpeas. Substitute broccoli with spinach or asparagus based on your preference. Adjust seasoning by adding red pepper flakes for heat or fresh herbs for enhanced flavor.