Looking for a simple yet satisfying pasta dish? This Creamy Ricotta Pasta with Roasted Broccoli combines al dente cavatappi with tender, roasted broccoli, all coated in a velvety ricotta sauce. We love it with a squeeze of fresh lemon juice and a touch of red pepper flakes adding just the right amount of heat. The spiral pasta soaks up every bit of the creamy sauce, making each bite rich, zesty, and delicious. It’s the perfect quick and flavorful meal! For another simple favorite, check out our Asiago Chicken Pasta!
Key Ingredients & Substitutions
- Broccoli: You’ll need about 3 cups of small florets, roasted with olive oil, lemon juice, salt, and pepper. If using frozen broccoli, thaw and drain it well before roasting.
- Pasta: Cavatappi is great for holding onto the sauce, but penne, fusilli, rigatoni, or farfalle work well, too. Don’t forget to reserve a cup of pasta water before draining!
- Ricotta Cheese: Whole-milk ricotta creates the creamy base of the sauce.
- Parmesan Cheese: Freshly grated parmesan adds a salty, umami depth while helping thicken the sauce. If possible, stick to the fresh stuff–the parmesan in the container lacks the rich, fresh flavor and texture.
- Lemon Juice: Used in both the roasted broccoli and sauce, it adds a fresh, bright flavor.
- Crushed Red Pepper: Adds a subtle kick, but you can adjust to taste or omit it entirely.
Best Ricotta Substitutes
Not a fan of ricotta? Try these alternatives:
- Cottage cheese
- Cream cheese
- Mascarpone
- Greek yogurt
Each substitute will slightly change the texture and taste, so adjust seasonings as needed!
Why Reserve Pasta Water?
Pasta water helps make the sauce silky and smooth. The starch in the water helps the ricotta sauce stick to the pasta and adds extra flavor. In this recipe, I used a full cup of pasta water to reach the perfect consistency.
How to Add Protein to Ricotta Pasta
Want to make this dish even heartier? Try these protein-packed add-ins:
- Oven-Roasted Chicken Breasts
- Air Fryer Cajun Shrimp
- Ground turkey (brown it before adding)
- Crispy bacon or pancetta
- Chickpeas for a vegetarian option
Storing & Reheating Ricotta Pasta
Store leftovers of the ricotta pasta in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or on the stovetop, adding a splash of water or olive oil if needed to loosen the sauce. You can also freeze this pasta for up to 2–3 months—just thaw it in the fridge before reheating.
This Creamy Ricotta Pasta with Roasted Broccoli is an easy, delicious meal that comes together in no time. Whether you keep it simple or add extra protein, it’s sure to be a favorite!
Ricotta Pasta
Ingredients
Broccoli
- 2 heads broccoli, cut into small florets (about 3 cups)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Pasta
- 8 ounces cavatappi pasta
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons garlic, minced
- 1 cup ricotta cheese
- ½ cup Parmesan cheese, finely grated
- 1 tablespoon lemon juice, freshly squeezed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper, plus more for garnish
- Parmesan cheese, for garnish
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Place the broccoli florets on the prepared baking sheet. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this mixture over the broccoli, tossing to coat the florets evenly.
- Arrange the broccoli in a single layer on the baking sheet and bake for 20–25 minutes, or until slightly charred.
- While the broccoli is roasting, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package directions. Reserve 1 cup of the pasta water before draining the pasta.
- To a large nonstick skillet over medium-low heat, add olive oil. Once hot, add the minced garlic and sauté for about 1 minute.
- Reduce the heat to low. Then, add the ricotta cheese and Parmesan cheese to the skillet, stirring to combine. Stir continuously for 2–3 minutes, or until the cheese melts.
- Add the lemon juice, kosher salt, black pepper, and crushed red pepper, stirring well.
- Gradually stir in ½ cup of the reserved pasta water, mixing until the sauce is well combined. If you prefer a thinner sauce, add more pasta water as needed. (I added another ½ cup for a total of 1 cup pasta water.)
- Add the cooked pasta and roasted broccoli to the skillet, tossing to coat evenly with the sauce.
- Garnish with Parmesan cheese and crushed red pepper.
This recipe is adapted from Iamhomesteader’s Ricotta Pasta.
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