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Creamy Lemon Broccoli Pasta Recipe



Ingredients
  • 12 ounces Linguine or Spaghetti*
  • ½ pound Broccolini – roughly chopped*
  • 1 TBS Extra Virgin Olive Oil
  • ½ Cup Dried Breadcrumbs *
  • 1 Lemon – zest and juice, divided
  • 2 TBS Fresh Parsley – chopped, plus more for serving
  • 1 1/3 Cups Whole Milk Ricotta Cheese *
  • 2 TBS Pine Nuts toasted
  • ¼ Cup Freshly Grated Parmesan plus more for serving
  • Kosher Salt and Fresh Ground Pepper
Optional for serving: Crushed Red Pepper Flakes, Lemon Wedges
    Instructions
    1. Make ricotta mixture:  In a small bowl, mix the ricotta with the lemon juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper and a pinch of crushed red pepper flakes (optional).  Set aside.
    2. Bring a large pot of salted water to a boil. Boil the pasta to al dente according to package directions. During the last 3-4 minutes of cooking*, remove and reserve 1 cup of the pasta cooking water and then add the broccoli to the water.  
    3. While the pasta is cooking: Heat 1 tablespoon of the oil in a large, straight-sided skillet over medium to medium-heat. Add in the breadcrumbs and season with salt and pepper. Cook, stirring often, until the breadcrumbs are golden brown. Transfer to a small bowl and add in the lemon zest and parsley. Mix well and set aside.
    4. Drain the pasta and broccoli and return both right back to the pot.  Set the pot over low heat.  Add the ricotta mixture and enough of the pasta water to create a sauce*.  Add the breadcrumbs and toss throughout.
    5. To serve:  Divide the pasta among serving plates. Top with pine nuts and parmesan. Serve with lemon wedges.  Enjoy!

    Recipe Video

    Recipe Notes
    1. 1. While I used linguine in this recipe, you can use any type of pasta you prefer! Just make sure you cook the pasta to al dente according to directions on the package. Do not overcook your pasta!
    2. You can use any type of dried breadcrumbs you would like in the recipe below. I used panko breadcrumbs because I like their texture and size best.
    3. Make sure you use a good-quality, whole milk ricotta cheese! Since the ricotta cheese mixed with some of the reserved pasta water is what makes the sauce, do not skimp on the quality of the ricotta cheese.
    4. I like my broccoli tender-crisp.  If you want really tender broccoli, add the broccoli to the pasta earlier.  
    5. While you should always make a recipe your own, and I encourage you to add as little, or enough pasta water to create a sauce as thick, or thin, as you prefer. With that said, in case you need an approximation, I used about 1/3 cup of reserved pasta water.
    6. While the crushed red pepper flakes are listed as an option, I highly recommend adding at least a pinch! The heat from the pepper flakes cuts through the creaminess of the pasta and adds a little something special!
    Read Full Recipe ---> Click Here

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