Spicy Tomato & Olive Pasta with Lemon Ricotta & Roasted Broccoli

Spicy Tomato & Olive Pasta

with Lemon Ricotta & Roasted Broccoli

Group Created with Sketch. 45 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Tonight's pasta is served in a simple, savory tomato sauce, elevated with a few easy touches. We're sautéing garlic and crushed red pepper to heighten their flavors, then adding in our tomatoes alongside buttery Castelvetrano olives. Spoonfuls of cooling, creamy ricotta seasoned with lemon juice are perfect for balancing the sauce's heat. Hearty roasted broccoli, sprinkled with parmesan, makes for a perfect side.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Preheat the oven to 450°F. Wash and dry the broccoli. Halve lengthwise. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the broccoli roasts, wash and dry the remaining fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Make the sauce:
3 Make the sauce:

While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes and olives; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.

Cook & finish the pasta:
4 Cook & finish the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 11 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the sauce and half the reserved pasta cooking water. Cook on medium, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Make the lemon ricotta:
5 Make the lemon ricotta:

While the pasta cooks, in a bowl, combine the ricotta cheese, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper to taste.

Finish the broccoli & plate your dish:
6 Finish the broccoli & plate your dish:

Top the roasted broccoli with the parmesan cheese and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with spoonfuls of the lemon ricotta (you may have extra). Serve with the finished broccoli on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Preheat the oven to 450°F. Wash and dry the broccoli. Halve lengthwise. Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish.

2 Prepare the remaining ingredients:

While the broccoli roasts, wash and dry the remaining fresh produce. Heat a medium pot of salted water to boiling on high. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Make the sauce:
3 Make the sauce:

While the broccoli continues to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes and olives; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.

4 Cook & finish the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 10 to 11 minutes, or until al dente (still slightly firm to the bite). Remove from heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the sauce and half the reserved pasta cooking water. Cook on medium, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.

Cook & finish the pasta:
Make the lemon ricotta:
5 Make the lemon ricotta:

While the pasta cooks, in a bowl, combine the ricotta cheese, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper to taste.

6 Finish the broccoli & plate your dish:

Top the roasted broccoli with the parmesan cheese and the juice of the remaining lemon wedges; season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Garnish with spoonfuls of the lemon ricotta (you may have extra). Serve with the finished broccoli on the side. Enjoy!

Finish the broccoli & plate your dish: