Name: Lemon Ricotta Pasta with Broccolini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 bunches broccolini (about 3/4 lb); 1 lb rigatoni; as needed Olive oil; as needed Kosher salt and pepper; 2 cloves garlic (minced); 1 cup heavy cream; 1 cup ricotta cheese; 2 whole Zest and juice of 2 lemons; ½ cup freshly grated parmesan cheese (plus extra); ¼ cup chopped fresh basil (plus extra)

Lemon Ricotta Pasta with Broccolini is a delightful dish that’s both comforting and refreshing. With the creamy ricotta and vibrant broccolini, it’s a perfect meal that can fit any occasion, from a casual weeknight dinner to a more elegant get-together. The bright lemon flavor lifts the dish, making it stand out.

Creating this dish at home can be an enjoyable and satisfying experience. The combination of flavors and textures is sure to impress everyone at the table, while also providing you with the nutritional benefits of broccolini and the richness of ricotta. Whether you’re a seasoned cook or a beginner in the kitchen, making Lemon Ricotta Pasta with Broccolini is straightforward and rewarding.

Why make this recipe

This recipe shines because it balances simplicity with elegance, allowing you to create a gourmet-like experience without extensive cooking skills. The rich, creamy base pairs beautifully with the slight crunch of roasted broccolini, all enhanced by the bright, zesty flavor of lemon. The dish is perfect for those who love pasta but are looking for a refreshing twist on traditional creamy sauces. It’s also a wonderful way to incorporate more vegetables into your meals, showcasing the beauty of seasonal produce in a delicious manner.

Furthermore, the recipe is versatile. You can easily adjust the ingredients based on what you have on hand or to cater to specific dietary needs. For instance, if you prefer whole grain pasta, it would work perfectly here, while a few extra herbs can add even more depth to the flavor. The vibrant colors and appealing texture mean that this dish not only tastes fantastic but also looks stunning when served, ensuring it will be a hit with family and friends alike.

How to make Lemon Ricotta Pasta with Broccolini

To create Lemon Ricotta Pasta with Broccolini, you’ll first need to prepare the broccolini and pasta. Begin by boiling water for the pasta and roasting the broccolini to achieve that perfect blend of tender yet slightly crisp texture. While the pasta cooks, you can multitask and whip up the creamy ricotta sauce infused with garlic and lemon, which brings the dish to life.

As the rigatoni approaches the desired doneness, combining it with the sauce is key. The residual heat and a splash of reserved pasta water will help meld everything together, creating that creamy coating you desire. Tossing in the roasted broccolini at the end not only adds flavor but also brightens the dish visually. Finally, garnishing with fresh herbs and extra parmesan makes every bowl not only a treat for your palate but also a feast for your eyes.

Ingredients

2 bunches broccolini (about 3/4 lb)
Olive oil (as needed)
Kosher salt and pepper (as needed)
1 lb rigatoni
2 garlic cloves (minced)
1 cup heavy cream
1 cup ricotta cheese
Zest and juice of 2 lemons
½ cup freshly grated parmesan cheese (plus extra)
¼ cup chopped fresh basil (plus extra)

Directions

Begin by bringing a large pot of water to a boil. Add a generous portion of kosher salt to the water so that it tastes seasoned.
Preheat the oven to 400°F. Wash and trim the broccolini. Split any thick stalks in half lengthwise first before cutting the broccolini in half into approximately 2-inch long pieces. Transfer the broccolini to a baking sheet. Drizzle with olive oil and season with kosher salt and pepper.
Roast the broccolini for 12 to 15 minutes until the stalks are tender and the tips are beginning to brown.
Make the sauce while the pasta is cooking. Add the rigatoni to the boiling water, stirring occasionally to prevent the pasta from sticking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté briefly until aromatic. Add the heavy cream and ricotta to the skillet. Whisk the ricotta into the cream until smooth and bring to a simmer. Stir in the lemon zest, lemon juice, freshly grated parmesan, 1 teaspoon kosher salt, and 1/4 tsp pepper. Let the sauce simmer gently until the rigatoni is ready.
Remove the rigatoni from the heat when it is almost fully cooked but still has a bit of bite to it. The rigatoni will finish cooking in the sauce. Use a strainer to scoop the rigatoni into the skillet, reserving some of the pasta water.
Add about half a cup of pasta water to the skillet and stir the rigatoni into the sauce. Turn the heat up to medium high and cook the pasta, stirring constantly, until the sauce thickens and begins to cling to the pasta. Add more pasta water if the sauce becomes too thick or as needed.
Stir in the chopped fresh basil. Add the broccolini and gently toss into the pasta. Transfer the pasta to a serving bowl. Top with more chopped basil and freshly grated parmesan. Enjoy!

Time Breakdown

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

How to serve Lemon Ricotta Pasta with Broccolini

When serving Lemon Ricotta Pasta with Broccolini, presentation is key. Arrange the pasta in a large bowl or individual plates, allowing the vibrant colors of the broccolini and the richness of the creamy sauce to shine. A final garnish of freshly chopped basil and a generous sprinkle of parmesan cheese can elevate the dish, making it even more appealing. Encourage your guests to add a twist of freshly cracked black pepper or a drizzle of extra virgin olive oil for enhanced flavor.

This pasta dish pairs beautifully with a simple side salad, perhaps featuring arugula or mixed greens drizzled with a light vinaigrette for a fresh contrast. A slice of crusty bread can also complement the meal, perfect for savoring any leftover sauce. For a beverage pairing, consider a crisp white wine like Pinot Grigio or an iced herbal tea to keep the meal light and enjoyable.

How to store Lemon Ricotta Pasta with Broccolini

Storing Lemon Ricotta Pasta with Broccolini is simple. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. When reheating, add a little splash of heavy cream or reserved pasta water to restore the creamy texture and prevent it from drying out. Simply warm it on the stovetop over low heat, stirring gently until heated through.

While it’s always best to enjoy pasta fresh, the flavors in this dish can meld and deepen overnight, making leftovers taste even better. However, it’s important to note that the broccolini may lose some of its vibrant color and crispness when reheated.

Tips to make Lemon Ricotta Pasta with Broccolini

Although this recipe is straightforward, a few tips can help you achieve the best results. Be sure to adequately season your cooking water for the pasta; it should taste like the sea to ensure the rigatoni is flavorful. When making the sauce, taking care not to overcook the garlic is essential; it should be just fragrant to prevent a bitter taste.

For a creamier sauce, consider adding an extra splash of heavy cream once the pasta is combined. If you want a bit of a kick, a pinch of red pepper flakes can bring a pleasant heat that complements the freshness of the dish. Additionally, choosing high-quality ricotta enhances the overall flavor, so opt for a brand you trust or make your own if you’re feeling adventurous.

Variation

No major variations, but you can adjust seasonings to taste.

Nutritional Information (Per Serving)

• Calories: 600 kcal
• Protein: 20 g
• Carbohydrates: 70 g
• Fat: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 450 mg

FAQs

Q: Can I use other types of pasta?
A: Yes, you can substitute rigatoni with other pasta shapes like penne, fusilli, or even spaghetti, depending on your preference.

Q: Is there a way to make this dish lighter?
A: You can substitute half of the heavy cream with vegetable broth or use a low-fat ricotta to reduce the calorie content.

Q: Can I freeze Lemon Ricotta Pasta with Broccolini?
A: Freezing is not recommended as the texture of the ricotta and broccolini may not hold up well. It’s best enjoyed fresh or as leftovers in the fridge.