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Pesto Pasta
with Broccoli & Lemon Ricotta
20 MIN
2 Servings
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.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
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6 oz Elicoidali Pasta
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½ lb Broccoli
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1 Lemon
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⅓ cup Basil Pesto
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½ cup Part-Skim Ricotta Cheese
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2 cloves Garlic
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¼ tsp Crushed Red Pepper Flakes
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1 oz Sliced Roasted Red Peppers
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¼ cup Grated Parmesan Cheese
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2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs