Description
A delightful blend of creamy ricotta and zesty lemon with tender broccoli and perfectly cooked pasta.
Ingredients
Scale
- 8 oz pasta (fettuccine or penne)
- 1 cup ricotta cheese
- 1 cup broccoli florets
- 1 lemon (zest and juice)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Optional: cooked chicken or shrimp (for added protein)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta according to package instructions. In the last three minutes, add the broccoli. Drain and set aside.
- Sauté garlic: In the same pot, heat olive oil over medium heat, add minced garlic, and sauté for 1-2 minutes until fragrant.
- Make the sauce: Reduce heat to low, add ricotta, lemon juice, and zest. Stir until creamy and heated through.
- Combine pasta and sauce: Add drained pasta and broccoli to the ricotta sauce. Toss gently to coat. Season with salt and pepper to taste.
- Optional protein: Fold in cooked chicken or shrimp if desired.
- Serve with cheese: Plate the pasta and top with grated Parmesan cheese.
Notes
For creamier sauce, let the ricotta come to room temperature before blending.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg