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Creamy lemon ricotta rigatoni with broccoli and red pepper flakes served in a white bowl with gold spoon.
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Lemon Ricotta Pasta with Broccoli

Lemon ricotta pasta with rigatoni and broccoli cooked together in one pot, tossed in a silky ricotta and Parmesan sauce with lemon zest, garlic, and pasta water. No cream, no butter, ready in 30 minutes. Bright, creamy, and the easiest weeknight pasta you'll make.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch, Main Course
Cuisine: American, Italian
Keyword: lemon ricotta pasta, Lemon Ricotta Pasta with Broccoli
Servings: 4
Calories: 532kcal
Author: Joanna Cismaru

Ingredients

  • 12 ounces rigatoni
  • 3 cups broccoli florets
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese grated
  • 1 tablespoon olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil. Add 12 ounces of rigatoni and cook until al dente according to package directions. During the last 3 minutes of cooking, add 3 cups of broccoli florets to the pot. Reserve ½ cup of pasta water, then drain.
    Two overhead images show rigatoni cooking in water, followed by broccoli added during the final minutes of cooking.
  • In a large bowl, stir together 1 cup of ricotta, ½ cup of Parmesan, 1 tablespoon of olive oil, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, 2 cloves of garlic, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes.
    Two overhead images show ricotta sauce ingredients in a glass bowl before and after being stirred together.
  • Add the hot pasta and broccoli straight into the bowl with the ricotta mixture. Pour in ½ cup of reserved pasta water a little at a time, tossing until the sauce becomes silky and coats everything.
    Two step images show drained rigatoni and broccoli added to ricotta sauce, then tossed together until creamy.
  • Taste and adjust seasoning, then plate and sprinkle with extra Parmesan.

Notes

  1. Save the pasta water: Before you drain anything, scoop out at least half a cup. The starchy water is what turns the ricotta into a silky sauce. Once it's gone it's gone.
  2. Whole milk ricotta: Richer, creamier, and makes a noticeably better sauce than part skim. Worth seeking out.
  3. Salt the pasta water: It should taste properly salty. This is where the pasta gets its seasoning.
  4. Add the broccoli in the last 3 minutes: Any longer and it gets soft and sad. 3 minutes gives you tender but still bright green florets.
  5. Add pasta water gradually: Pour a little, toss, assess, add more if needed. You might not need the full half cup. The sauce should coat the pasta not flood it.
  6. Add pasta straight from the pot: The heat from the pasta is what warms the ricotta and gets the sauce moving. Don't rinse the pasta, don't let it cool down.
  7. Grate your own Parmesan: Two minutes of effort and the sauce is noticeably smoother. The pre-grated stuff doesn't melt as well.
  8. Serve immediately: This sauce thickens quickly as it cools and the pasta absorbs it fast. Plate and eat right away.
  9. Red pepper flakes: Optional but recommended. They add a background warmth that works beautifully with the lemon.
  10. Add protein: Grilled chicken, sautéed shrimp, or crispy pancetta on top all work well. Add after plating so the pasta stays the star.

Nutrition

Serving: 1serving | Calories: 532kcal | Carbohydrates: 72g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 573mg | Potassium: 502mg | Fiber: 5g | Sugar: 4g | Vitamin A: 838IU | Vitamin C: 66mg | Calcium: 333mg | Iron: 2mg
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