Description
A creamy, comforting pasta dish featuring ricotta cheese, roasted broccoli, and perfectly cooked rigatoni. This one-pan meal is easy to make, full of flavor, and perfect for a cozy dinner. Garnished with parmesan, red pepper flakes, and fresh herbs, it’s a must-try recipe!
Ingredients
- 12 oz rigatoni (or preferred pasta)
- 3 cups broccoli florets
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
- 1 tsp lemon zest
- ½ tsp red pepper flakes
- Salt and black pepper to taste
- 1 cup reserved pasta water
- Fresh herbs (parsley or basil) for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli with olive oil, salt, and black pepper. Roast for 15-20 minutes until golden and crispy.
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, melt butter and sauté garlic until fragrant. Reduce heat and stir in ricotta, parmesan, lemon zest, and red pepper flakes.
- Slowly add reserved pasta water, stirring to create a creamy sauce. Season with salt and black pepper to taste.
- Add cooked pasta to the skillet, tossing until fully coated. Fold in the roasted broccoli. If needed, add more pasta water to loosen the sauce.
- Serve immediately, garnished with extra parmesan, red pepper flakes, and fresh herbs. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes