Ricotta Cheese and Broccoli Pasta
This simple ricotta cheese and broccoli pasta is the perfect quick weeknight dinner. A lighter, but still flavorful, version of traditional mac and cheese that's made in under 30 minutes. Great for Meatless Mondays or as a side dish.
Ingredients
- 2 bunches broccolini (cut into 2 inch pieces)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 pound pasta (cavatappi or any short pasta)
- 1 ½ cups ricotta cheese
- ½ cup parmesan cheese
Instructions
- Preheat oven to 425º
- Combine broccolini, garlic and red pepper flakes and drizzle with oil. Place on a rimmed baking sheet and roast for about 12 minutes until it is still crisp but browed on the edges
- While the broccolini is roasting, bring a pot of salted water to a boil and cook the pasta. Drain reserving 1 cup of pasta water
- In a large bowl, add the ricotta and ½ cup of the hot pasta water, stir until it is smooth. Add broccolini and pasta. Add more pasta water if it is dry. Top with parmesan cheese
Barbara's Notes + Tips
- You can use low fat ricotta, or go all out and get ricotta from an Italian market!
- If using broccoli instead of broccolini, cut it into small pieces.
- You can add more pepper flakes or Italian seasoning for more flavor.
- Try adding rotisserie chicken.
Nutrition
Calories: 467kcal | Carbohydrates: 63g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 212mg | Potassium: 251mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1438IU | Vitamin C: 52mg | Calcium: 285mg | Iron: 2mg
