This skillet ricotta pasta is an ideal weeknight dinner: a silky ricotta sauce that comes together in minutes, clings to your favorite pasta, and is tossed with roasted broccoli. Simple, satisfying, and quick.
I’m firmly on team #easydinner this week.
With the season picking up pace at our house, weeknight meals have needed to be effortless. Bonus points if they’re family-friendly and ready in 30 minutes or less.
Here’s the truth: this recipe is embarrassingly easy. The whole thing takes about 20 minutes, plus any oven preheating time, because roasted broccoli gets mixed into the pasta — and honestly, it’s the best part.
Broccoli has become our go-to vegetable lately. I roast or steam it multiple times a week. The kids like it, Eddie prefers it raw (which I find hilarious), and I genuinely crave it roasted.
Who am I becoming?
The ricotta sauce is cooked in a skillet and comes together in minutes. It’s light but creamy, coating the pasta in a comforting way without feeling heavy — like a cozy hug for your noodles.
Here’s the simple process:
1. Boil your pasta — any shape will work — and reserve some of the starchy pasta water.
2. Roast the broccoli until it’s golden and slightly charred. I like 425°F for about 20 minutes for perfect roastiness.
3. While the broccoli roasts, sauté garlic in olive oil, then whisk in ricotta until it becomes silky. Add reserved pasta water a little at a time to reach a smooth, saucy consistency. Season with salt, pepper, and a squeeze of lemon.
4. Toss in the pasta and roast broccoli, combine, and serve.
That’s it — simple and delicious. There’s no parmesan in the base sauce, though a sprinkle on top is a lovely optional touch.
You can use this recipe as a base to build from. Add extra vegetables, grilled chicken, or shrimp. Keep it minimalist or load it up to clean out the fridge — it adapts easily.
Skillet Ricotta Pasta with Roasted Broccoli
Skillet Ricotta Pasta with Roasted Broccoli
Pin Recipe
Leave a Review »
Ingredients
- 3 cups broccoli florets
- 2 tablespoons olive oil
- kosher salt and pepper
- 8 ounces cavatappi pasta (or any noodle you like)
- 4 garlic cloves, minced
- 1 cup ricotta cheese
- 1 tablespoon freshly squeezed lemon juice
- ½ to ¾ cup reserved pasta water
- crushed red pepper flakes, for topping
- parmesan cheese, optional for sprinkling
Instructions
-
Preheat the oven to 425°F. Spread the broccoli florets on a baking sheet and toss with 1 tablespoon olive oil (or spray). Season with salt and pepper and roast for about 20 minutes, until golden and slightly charred.
-
While the broccoli roasts, bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve some of the pasta cooking water before draining.
-
Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium-low heat. Add the garlic and cook about 1 minute. Reduce heat to low and stir in the ricotta; it will take a couple minutes to loosen into a sauce. Season with a big pinch of salt and pepper, then stir in the lemon juice and about ½ cup reserved pasta water until the sauce is smooth and silky. Add more pasta water if you prefer a thinner consistency. Taste and adjust seasoning.
-
Add the drained pasta to the skillet and toss to coat thoroughly in the ricotta sauce. Fold in the roasted broccoli.
-
Serve topped with crushed red pepper flakes and, if desired, a sprinkle of parmesan. Enjoy.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the facebook page.
I appreciate you so much!
It’s killer creaminess!