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Lemon Ricotta Pasta with Broccolini

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Lemon ricotta pasta with broccolini is a creamy yet refreshing pasta dish with a silky ricotta and cream sauce brightened by lemon, tossed with tender broccolini and fresh basil.

Ingredients

2 bunches broccolini (about ¾ lb)

Olive oil, as needed

Kosher salt and black 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 for topping

¼ cup chopped fresh basil, plus extra for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Blanch broccolini for 2–3 minutes until bright green and slightly tender. Remove, chop into bite-size pieces, and set aside.
  2. In the same water, cook rigatoni according to package directions until al dente. Reserve 1 cup pasta water, then drain.
  3. Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant.
  4. Stir in heavy cream and bring to a gentle simmer. Reduce heat and whisk in ricotta, lemon zest, and lemon juice.
  5. Add drained pasta and broccolini to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce.
  6. Stir in Parmesan and basil, then season with salt and pepper.
  7. Serve hot, topped with extra Parmesan and basil.

Notes

Swap rigatoni for penne, fusilli, or farfalle.

Add grilled chicken or shrimp for extra protein.

Sprinkle in red pepper flakes for heat.

Use half-and-half instead of cream for a lighter version.

Avoid freezing since cream sauces don’t thaw well.

Nutrition

Find it online: https://justsosavory.com/lemon-ricotta-pasta-with-broccolini/