**Introduction**
Treat yourself to a quick, delicious, and completely homemade dinner with our Skillet Ricotta Pasta with Roasted Broccoli. In just 30 minutes, put on your table a heavenly creamy and comforting dish that you and your family will absolutely adore.
**Why Make this Recipe**
Skillet Ricotta Pasta with Roasted Broccoli is an easy and quick recipe that requires minimal prep time. This dish is a perfect blend of indulgent ricotta cheese and healthy, roasted broccoli, making it an impressive supper for both family and guests. Also, it gives you a restaurant-like experience right in the comfort of your home.
**How to Make Skillet Ricotta Pasta with Roasted Broccoli**
**Ingredients**
– 8 oz pasta (penne or fusilli work great)
– 1 lb broccoli florets
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Zest of 1 lemon
– Juice of 1/2 lemon
– 1/4 tsp red pepper flakes (optional)
– Fresh basil leaves for garnish
**Directions**
1. Start by preheating your oven to 400°F (200°C). Coat the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes or until they are tender and crispy.
2. As the broccoli roasts, cook the pasta per the instructions on the package until al dente. Save 1/2 cup of pasta water and drain the rest.
3. In a large skillet, heat the remaining olive oil over medium heat. Add minced garlic and sauté until fragrant, which should take about 1 minute.
4. Mix in the ricotta cheese, Parmesan cheese, lemon zest, lemon juice, and red pepper flakes until the mixture is creamy and smooth.
5. Add the cooked pasta and roasted broccoli to the skillet, ensuring they are well coated. If the sauce appears too thick, gradually add in the reserved pasta water until you achieve the desired consistency.
6. Finally, season with additional salt and pepper to taste. Garnish with fresh basil leaves before serving.
**How to Serve Skillet Ricotta Pasta with Roasted Broccoli**
This creamy ricotta pasta dish is perfect served hot off the stove, garnished with a few more sprinkles of parmesan cheese, a squeeze of fresh lemon juice, and fresh basil leaves. Accompany this dish with a simple side salad, some garlic bread, or even roasted chicken for a complete meal.
**How to Store Skillet Ricotta Pasta with Roasted Broccoli**
Leftover pasta can be stored in an airtight container in the fridge for up to 5 days. When you’re ready to eat, microwave it until it’s hot, adding a splash of water or milk to bring the creaminess back if needed.
**Tips to Make Skillet Ricotta Pasta with Roasted Broccoli**
– Make sure to reserve some pasta water. The starchy water can help in making your sauce creamier.
– Roast the broccoli until it’s crispy. It will add a delightful crunch to the soft and creamy pasta.
– Use freshly squeezed lemon juice for a brighter, fresher flavor.
– Feel free to customize this recipe by adding grilled chicken or bacon bits for extra protein.
**Variation**
You can easily switch out broccoli and use other roasted veggies like zucchini, bell peppers, or even tomatoes. It can also be served cold as a refreshing pasta salad for summer picnics or potlucks.
**FAQs**
1. **Can I use any other type of cheese?**
Yes, while ricotta is used in this recipe, you can substitute it with other soft cheeses like cream cheese or mascarpone.
2. **Can this dish be made gluten-free?**
Yes, to make this dish gluten-free, simply use gluten-free pasta.
3. **Can I use frozen broccoli?**
Yes, frozen broccoli can be used, but the roasting time might need to be increased to make sure it is tender and crispy.
Cosy up with this perfect weeknight dinner dish that will undeniably become a family favourite and make your taste buds quiver with delight!