Pesto Pasta Fill 1 Created with Sketch.

with Broccoli & Lemon Ricotta

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories Group 22 Created with Sketch.
    Nutrition Label
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This flavorful pasta gets its verdant color two ways: we’re stirring in tender broccoli (sautéed with red pepper flakes for a lightly spicy kick), then bringing it all together with our herbaceous basil pesto. A generous finishing dollop of ricotta mixed with parmesan and tart lemon juice helps brighten all the vibrant flavors.

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fresh
ingredients
Pesto Pasta with Broccoli & Lemon Ricotta
Title
  • 6 oz Lumaca Rigata Pasta
  • ½ lb Broccoli
  • 1 Lemon
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • ½ cup Part-Skim Ricotta Cheese
  • 2 oz Sliced Roasted Red Peppers
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Fromage Blanc
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the peppers

Cook the broccoli:
2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and 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 occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. 

Cook the pasta:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly. 

Make the lemon ricotta:
4 Make the lemon ricotta:

While the pasta cooks, in a bowl, combine the ricotta cheese, half the parmesan cheese, and the juice of 2 lemon wedges. Season with salt and pepper. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked broccoli, add the cooked pasta, fromage blanc, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the pesto and chopped peppers (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta and remaining parmesan cheese. Serve the remaining lemon wedges on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; roughly chop the broccoli. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Roughly chop the peppers

2 Cook the broccoli:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped broccoli and 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 occasionally, 5 to 7 minutes, or until lightly browned and slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. 

Cook the broccoli:
Cook the pasta:
3 Cook the pasta:

While the broccoli cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/4 cup of the pasta cooking water, drain thoroughly. 

4 Make the lemon ricotta:

While the pasta cooks, in a bowl, combine the ricotta cheese, half the parmesan cheese, and the juice of 2 lemon wedges. Season with salt and pepper. 

Make the lemon ricotta:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of cooked broccoli, add the cooked pasta, fromage blanc, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the pesto and chopped peppers (if necessary, gradually add the remaining pasta cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta and remaining parmesan cheese. Serve the remaining lemon wedges on the side. Enjoy!