Pasta with Broccoli and Ricotta

Pasta with Broccoli and RicottaRecipe
Photo: Chris Villano; Styling: Gerri Williams for James Reps


Serves: 6

Cost per Serving:



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Salt and pepper
1 1/2 bunches broccoli (about 1 1/2 lb. total), cut into florets, stems reserved for another use
1 pound medium shells or penne
1 1/2 cups ricotta
1/2 cup grated Parmesan
2 teaspoons grated lemon zest
1 teaspoon fresh thyme, finely chopped
2 tablespoons olive oil
4 cloves garlic, minced


Prep: 10 Minutes
Cook: 20 Minutes

1. Bring a large pot of salted water to boil. Add broccoli and cook until just tender, about 2 minutes. With a slotted spoon, transfer broccoli to a bowl. Add pasta to boiling water and cook until al dente, 10 to 13 minutes or as package label directs.

2. While pasta is cooking, combine ricotta, Parmesan, lemon zest and thyme in a medium bowl. Warm oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in broccoli, season with salt and pepper, and cook, stirring occasionally, until heated through, about 1 minute longer.

3. Drain pasta, reserving 1/2 cup cooking water. Return to pot and stir in broccoli and ricotta mixture, adding cooking water to moisten as necessary. Season with salt and pepper. Serve.

Created date

September 2014

Nutritional Information

Calories 494
Fat 16 g
Satfat 7 g
Protein 23 g
Carbohydrate 67 g
Fiber 6 g
Cholesterol 38 mg
Sodium 589 mg