Lemon Ricotta Pasta with Broccolini

Why You’ll Love This Recipe

I enjoy this recipe because it balances richness and freshness so well. The cream and ricotta make a luscious sauce, but the lemon zest and juice cut through, keeping it light. The broccolini not only adds nutrients but also a satisfying bite. It feels like a restaurant-style pasta dish, but it’s easy enough to make on a weeknight.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
2 bunches broccolini, about 3/4 lb
olive oil, as needed
kosher salt and pepper, as needed
1 lb rigatoni
2 garlic cloves, minced
1 cup heavy cream
1 cup ricotta cheese
zest and juice of 2 lemons
½ cup freshly grated parmesan cheese, plus extra
¼ cup chopped fresh basil, plus extra

Directions

1. I bring a large pot of salted water to a boil. I add the broccolini and blanch it for 2–3 minutes until bright green and slightly tender. I remove it with tongs, chop it into bite-size pieces, and set it aside.
2. In the same pot of boiling water, I cook the rigatoni according to package directions until al dente. I reserve 1 cup of pasta water before draining.
3. While the pasta cooks, I heat a drizzle of olive oil in a large skillet over medium heat. I sauté the garlic for about 1 minute until fragrant.
4. I stir in the heavy cream, bringing it to a gentle simmer. I reduce the heat and whisk in the ricotta, lemon zest, and lemon juice.
5. I add the drained pasta and broccolini to the skillet, tossing everything to coat in the sauce. If the sauce is too thick, I add a splash of the reserved pasta water.
6. I stir in the Parmesan and basil, then season with salt and pepper to taste.
7. I serve the pasta hot, topped with extra Parmesan and fresh basil.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and 20 minutes to cook, so the total time is around 35 minutes.

Variations

Sometimes I swap rigatoni for penne or fusilli, depending on what I have on hand. For extra protein, I add grilled chicken or shrimp. If I want more heat, I sprinkle in red pepper flakes while sautéing the garlic. For a lighter version, I use half-and-half instead of heavy cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta gently on the stove with a splash of cream or milk to loosen the sauce. I avoid microwaving if possible since it can make the sauce separate.

FAQs

Can I use regular broccoli instead of broccolini?

Yes, I sometimes use broccoli florets if broccolini isn’t available.

Do I need to blanch the broccolini first?

Yes, I like blanching it so it becomes tender but still keeps its bright green color.

Can I make this dish vegetarian?

It already is vegetarian since it uses only dairy for the sauce.

Can I make this without heavy cream?

Yes, I sometimes substitute half-and-half or whole milk, though the sauce won’t be as rich.

What pasta shape works best?

I prefer rigatoni because the ridges hold the sauce well, but penne, farfalle, or fusilli also work.

Can I make the sauce ahead of time?

I don’t recommend making the sauce ahead since it’s best when fresh, but I can prep the ingredients in advance.

How do I keep the sauce from curdling with the lemon juice?

I make sure to stir the lemon juice into warm (not boiling) cream and whisk quickly so it blends smoothly.

Can I add other vegetables?

Yes, I sometimes add peas, asparagus, or zucchini for extra variety.

What cheese can I use instead of ricotta?

I occasionally use mascarpone or cream cheese for a different creamy texture.

Can I freeze this pasta?

No, I don’t freeze it because the cream and ricotta sauce doesn’t thaw well.

Conclusion

I love making lemon ricotta pasta with broccolini because it’s fresh, creamy, and satisfying without being heavy. The combination of lemon, herbs, and tender vegetables makes it a dish I turn to often, whether for a quick weeknight meal or a dinner that feels a little more special.

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