In My Kitchen: Creamy Broccoli and Ricotta Pasta

Ricotta cheese isn’t just for stuffing inside ravioli or tortellini, or adding on top of a pizza (try this, you’ll never go back!). It’s also an easy way to make a creamy sauce that doesn’t involve all the fat and calories of heavy cream.

You’ll need:

  • 2 large heads broccoli (or 3 medium heads)
  • 1 medium lemon
  • 1 pound short pasta such as ziti, fusilli, orecchiette or farfalle
  • 2 cups whole-milk ricotta cheese
  • Salt
  • Pepper
  • Red pepper flakes


  1. Bring a large pot of heavily salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, drain and set aside.
  2. Meanwhile, chop broccoli into florets. Add to a large bowl with a few tablespoons of water and steam in the microwave until tender but still crisp.
  3. Zest and juice lemon. Add zest and juice to a food processor along with ricotta. Season with salt, pepper and red pepper flakes to taste. Process until airy and smooth, scraping down sides as needed, about 20 seconds.
  4. Return pasta, broccoli, ricotta mixture and 1/4 cup pasta water to the pot. Stir, adding more pasta water as needed, until the sauce coats and clings to the pasta. Serve as is or with grated Parmesan.

Source: Adapted from a recipe by Kitchn

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