Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Mushroom Stuffed Artichokes
© Lillys-Table.com Photo of Broccoli-Ricotta Pasta
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Broccoli-Ricotta Pasta

from Mushroom Stuffed Artichokes with Broccoli Ricotta Pasta, the Week of June 14, 2015.
View the next recipe for this meal.

Ricotta & broccoli come together to sauce up pasta in this quick week-day dish. Use brown-rice pasta to make this gluten-free. The stem is great to use here, but peel off the tough outer skin before chopping it up. For a bit more protein, sprinkle on pine-nuts or walnuts.

Ingredients

  • ½ lb pasta, whole-grain or brown-rice, penne is our fave for this
  • 1 teaspoon salt
  • 5 cups broccoli, florets & stems chopped
  • 1 cup ricotta cheese, or more if desired
  • ¼ cup parmesan cheese, grated
  • 1 clove garlic, finely minced
  • 1 lemon, zest & juice

Serving Size: 4 People

Share

 

Preparation Instructions

Bring a large pot of water to a boil. Add the pasta and salt, reserving a couple pinches for the end of cooking.

Chop the broccoli into bite-size pieces, including the delicious stems— peel any tough outer skin on the stems first.

Boil the pasta for about 6-9 minutes, follow the package directions. When it is still very el dente and needs only another 1-2 minutes of cooking, add the broccoli.

When they are both perfectly tender. Strain the pasta & broccoli reserving some of the cooking liquid.

Whisk about 1/2 cup of the pasta liquid with the ricotta, parmesan, garlic, lemon zest, and juice. Toss onto the pasta & broccoli. Finish with a few grinds of fresh black pepper if desired. Serve immediately.

If making ahead:
Spread into a baking dish, sprinkle on a bit more parmesan and bake just prior to serving. Set the oven at 375 for about 10-15 minutes.