Lemon Ricotta Pasta With Broccoli Recipes

RICOTTA, BROCCOLI & LEMON PENNE

Steps:

• Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
• Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
• Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.

LEMON RICOTTA PASTA WITH BROCCOLI

Steps:

• Cook pasta in a large pot of boiling salted water until almost al dente.
• When about 2 minutes of pasta cooking time remain, add broccoli to pot. Continue cooking until pasta is al dente.
• Reserve 1/2 cup of pasta cooking water, then drain pasta and broccoli.
• While pasta is cooking, mix together ricotta, butter, garlic, lemon zest, and red pepper flakes in a large bowl. Season generously to taste with salt and pepper.
• Microwave ricotta sauce for 30 seconds; stir well. Continue heating sauce at 30 second intervals, until sauce is warmed and smooth (about 1 1/2 minutes total).*
• Add drained pasta and broccoli to ricotta sauce. Mix well, adding just enough of the reserved pasta cooking water to help sauce coat pasta.
• Taste pasta and season with additional salt and pepper, if desired.
• Serve immediately, topped with Parmesan cheese. Enjoy!

ONE-POT PASTA WITH RICOTTA AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
• Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
• Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

LEMON RICOTTA PASTA WITH VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
• Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
• Plate and top with mozzarella.