20 Minute Lemon Ricotta Pasta with Broccoli (2024)

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Lemon Ricotta Pasta with Broccoli comes together in 1 pot for a delicious, streamlined dinner. Add chicken or shrimp to the creamy ricotta pasta sauce for a guaranteed family favorite.

This 1 pot pasta truly makes weeknights a breeze.

Beyond it’s ease and versatility, this dish is on regular rotation in our house because:

• It’s on the table in less than 30 minutes.
• It combines ingredients that require little-to-no prep work and you can keep stocked in your fridge or pantry.
• Creamy pastas are always crowd-pleasers, and the best way to sneak in extra veggies.

I love adding broccoli florets and either chicken or shrimp to this dish, however the options are endless. You can also toss in some sun-dried tomatoes, artichoke hearts, spinach, or asparagus.

The combination of creamy ricotta pasta sauce, fresh lemon, and chili flakes will win over even the pickiest palates.It doesn’t get better than this (for another creamy pasta delight, check out this Creamy Goat Cheese Pasta).

How to Make Lemon Ricotta Pasta

Pick your pasta of choice and gather the sauce ingredients and this simple pasta is on the table in under 30 minutes.

The Ingredients

• Pasta: Use any round or tubular pasta shape you like – rigatoni, ziti, shells, or penne are all great options. For gluten free, use chickpea or lentil-based pasta.
• Ricotta: I prefer whole-milk ricotta over part-skim for its luscious richness. For a dairy-free alternative, use Kite Hill’s brand of plant-based ricotta.
• Parmesan: A must for its salty, nutty flavor, grated Parmesan is the perfect pairing for mild ricotta cheese. I like to reserve some extra to sprinkle over each serving.
• Lemon: You need the zest + juice of 1 large lemon (or 2 small), which should amount to ~1 Tbsp. zest. and 3 Tbsp. juice.
• Broccoli: You need 1 large crown of broccoli, which should amount to 4 to 5 cups of florets. For convenience, grab a bag of pre-chopped broccoli florets. Alternatively, you can use asparagus here.
• Chili Flakes: A little heat helps cut through the richness of the ricotta pasta sauce. I suggest using anywhere from 1/2-1 tsp. of chili flakes, depending on your heat tolerance.
• Protein: This pasta pairs best with boneless, skinless chicken breasts or shrimp. If using chicken, cut it into small cubes and sauté in a separate skillet. Same goes for shrimp – unless you purchase pre-cooked and then you can just toss it in the pot at the end.

The Directions

Step 1: Boil Pasta and Broccoli

Bring a large pot of generously salted water to a boil. Once boiling, add pasta of choice. When pasta is about 3 to 4 minutes shy of al dente, add broccoli florets. Continue cooking until pasta is al dente. Reserve 1 cup pasta cooking liquid before draining pasta and broccoli.

Add drained pasta and broccoli back to pot and place back on burner with heat turned OFF.

Step 2: Add Sauce Ingredients

Add ricotta, Parmesan, lemon zest and juice, chili flakes, and 1/2 cup of the reserved pasta cooking liquid. Stir well until the sauce comes together and clings to the noodles. Stir in additional pasta cooking liquid as needed depending on desired level of creaminess. Season with salt and pepper to taste.

If using chicken or shrimp, stir in at the end.

Step 3: Garnish and Serve

Divide pasta into 6 bowls and garnish with extra cracked black pepper and Parmesan, if desired.

What to Serve with Ricotta Pasta:

To round out the meal, serve it with:

• Garlic Bread
• A Crisp, Green Salad: Try thisShaved Brussels and Pear Saladfor a burst of freshness and crunch.
• Meatballs:Creamy pasta + Chickpea Meatballsare a match made in vegetarian heaven.

Storage Tips:

• To Store: This lemon ricotta pasta may be stored in an airtight container in the fridge for up to 4 days.
• To Freeze: Leftover ricotta pasta may be frozen for up to 3 months. Defrost overnight in the fridge before reheating.
• To Reheat: Warm leftovers on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Add a splash of broth or water to help rehydrate the sauce.
  • Alternatively, you may also microwave pasta in 30 second increments, stopping to stir after reach, until warm.

More Easy Pasta Recipes to Try:

30 Minute Creamy Goat Cheese Pasta

Weeknight Mediterranean Pasta

30 Minute Asparagus and Lemon Pasta

Creamy Red Pepper Pasta

If you give this recipe a try, I’d love for you to leave arating and review. Also, be sure snap a pic and tag#dishingouthealthso I can see your beautiful creations.

Recipe adapted from NYT Cooking