Name: Creamy Broccoli-Ricotta Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 lb (450 g) dry rigatoni or other short pasta; 4–5 cups broccoli florets (about 1 large crown); 1 cup whole-milk ricotta cheese; 1/2 cup grated Parmesan cheese; 1 Tbsp lemon zest (from 1 large lemon); 3 Tbsp fresh lemon juice; 1/2–1 tsp red-chili flakes, to taste; 3/4 tsp kosher salt, plus more for pasta water; 1/2 tsp freshly ground black pepper; 1 cup reserved hot pasta cooking water, as needed; (Optional) 2 cups cooked diced chicken or sautéed shrimp

Jump to Recipe

An elegant yet effortless week-night dish that pairs tender broccoli with a silky ricotta sauce, coating every bite of al-dente pasta in comforting creaminess.

Why You’ll Love This Recipe

Balanced indulgence – The ricotta lends richness without the heaviness of heavy cream, while broccoli adds freshness and nutrients.
One-pot convenience – The broccoli blanches in the pasta water, so there is minimal cleanup.
Versatile base – Easily adapt the flavor profile with herbs, aromatics, or different cheeses.
Family-friendly – Mild flavors appeal to children, yet the dish can be elevated with spices for adults.
Ready in under 30 minutes – Ideal for busy evenings when you still crave something homemade.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Short, ridged pasta such as penne or rigatoni
Fresh broccoli florets
Whole-milk ricotta cheese, well-drained
Finely grated Parmesan (or Pecorino Romano for a sharper note)
Extra-virgin olive oil
Garlic cloves, minced
Lemon zest and a squeeze of juice
Crushed red-pepper flakes (optional)
Kosher salt and freshly ground black pepper
Reserved hot pasta water

Directions

Boil the pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until one minute shy of package al-dente time.
Blanch the broccoli
- During the final 3 minutes of pasta cooking, stir in the broccoli florets. Continue boiling until the broccoli turns vibrant green and the pasta reaches al-dente.
Make the ricotta base
- While the pot is working, whisk ricotta, ⅔ of the Parmesan, lemon zest, a tablespoon of olive oil, and ½ cup hot pasta water in a large heat-proof bowl until creamy. Season generously with salt and pepper.
Sauté aromatics
- In a small skillet, warm 2 tablespoons olive oil over medium heat. Add garlic and a pinch of red-pepper flakes; cook just until fragrant and pale gold, 30–45 seconds. Remove from heat.
Combine
- Drain the pasta and broccoli, reserving another ½ cup pasta water. Transfer both to the ricotta mixture. Pour in the garlic oil and toss, adding splashes of reserved water until a glossy sauce clings to each piece.
Finish and serve
- Adjust seasoning with salt, pepper, and lemon juice to taste. Sprinkle remaining Parmesan on top and serve hot.

Servings and Timing

Yield	Prep Time	Cook Time	Total Time
4 generous portions	10 minutes	15 minutes	25 minutes

Variations

Herb-forward – Fold in chopped basil and mint; garnish with toasted pine nuts.
Protein boost – Add shredded rotisserie chicken or sautéed shrimp at the final toss.
Vegan adaptation – Swap ricotta for whipped tofu blended with nutritional yeast and a splash of oat milk; replace Parmesan with vegan hard cheese.
Gluten-free – Use your favorite gluten-free pasta; cooking times may vary slightly.
Spicy Calabrian – Replace red-pepper flakes with a spoonful of Calabrian chili paste for a smoky kick.

Storage/Reheating

Refrigeration – Cool completely, then store in an airtight container for up to 3 days.
Freezing – Not recommended; the creamy sauce may separate.
Reheating – Warm gently on the stovetop over low heat with a splash of milk or water, stirring until loosened. Microwave in 60-second bursts, stirring between each.

FAQs

How can I prevent the ricotta from becoming grainy?

Use whole-milk ricotta and whisk it with hot pasta water before combining; the gentle heat emulsifies the cheese smoothly.

Can I substitute frozen broccoli?

Yes. Add frozen florets directly to the boiling pasta during the last 2 minutes; no thawing required.

Is there a lower-fat option?

Part-skim ricotta works, though the sauce will be slightly less creamy. Balance by adding an extra tablespoon of pasta water.

Which pasta shapes cling best to this sauce?

Ridged, tube-shaped varieties (rigatoni, penne, casarecce) capture both broccoli pieces and creamy ricotta effectively.

Can I prepare the dish ahead of time?

You may cook the pasta and broccoli up to a day ahead, toss lightly with olive oil, and refrigerate. Assemble with warmed ricotta mixture just before serving.

How do I make it nut-free if I add pesto?

Choose a pumpkin-seed or sunflower-seed pesto instead of traditional pine-nut-based versions.

What herbs pair well with broccoli-ricotta?

Parsley, basil, thyme, and chives all complement the mild cheese and vegetal broccoli notes.

Why save pasta water?

Its starch helps emulsify the ricotta, yielding a cohesive, velvety sauce without additional cream.

Can I use cottage cheese instead of ricotta?

Blended small-curd cottage cheese can substitute; blend briefly for smoother texture and adjust salt.

How do I add extra vegetables?

Incorporate peas, baby spinach, or roasted cherry tomatoes during the final toss for color and nutrients.

Conclusion

Creamy broccoli-ricotta pasta proves that comfort food need not be complicated. With pantry staples, one pot, and less than half an hour, you can deliver a balanced meal that marries lush dairy with vibrant greens. Adaptable and family-friendly, this recipe belongs in every busy cook’s repertoire