Pesto Pasta with Broccoli & Lemon Ricotta
Fast & Easy

Pesto Pasta

with Broccoli & Lemon Ricotta

20 MIN
2 Servings
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    From the Test Kitchen

    This 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 spoonful of creamy ricotta—mixed with a bit of parmesan and lemon juice for bright, rich flavor—is perfect for stirring into every bite.

    Get Cooking

    Dietary Information

    • Nutrition
    • Calories
      730 Cals (est.)
    Pesto Pasta with Broccoli & Lemon Ricotta
    • 6 oz Elicoidali Pasta
    • ½ lb Broccoli
    • 1 Lemon
    • ⅓ cup Basil Pesto
    • ½ cup Part-Skim Ricotta Cheese
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Grated Parmesan Cheese
    • 2 Tbsps Mascarpone Cheese

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up 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, chopped 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

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

    4 Make the lemon ricotta

    Meanwhile, in a bowl, combine the ricotta, half the parmesan, 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, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the pesto and chopped peppers until the pasta is coated (if necessary, gradually add the remaining 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. Serve the remaining lemon wedges on the side. Enjoy!

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