Skillet Ricotta Pasta with Roasted Broccoli and Spinach
A comforting skillet pasta dish featuring creamy ricotta, roasted broccoli, and fresh spinach, perfect for cozy dinners with family or friends.
Ingredients
For the pasta
- 8 ounces your preferred pasta Short shapes like penne, rigatoni, or shells are ideal.
For the roasted vegetables
- 2 cups broccoli florets Can use frozen broccoli in a pinch.
- 1 tablespoon olive oil For tossing with broccoli.
- 2 cups fresh spinach Can use baby spinach for convenience.
For the cheese mixture
- 1 cup ricotta cheese Must be creamy for the best texture.
- 1/2 cup grated Parmesan cheese Add more if desired for savory depth.
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes Optional for a bit of heat.
For garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet for easy cleanup.
- Toss broccoli florets with olive oil, salt, and pepper on the baking sheet and roast for 15-20 minutes until tender and starting to brown.
- While the broccoli is roasting, cook the pasta according to package instructions. Save a cup of pasta water before draining.
Combining Ingredients
- In a large skillet, combine the cooked pasta, roasted broccoli, spinach, garlic powder, and ricotta cheese. Stir over medium heat until the spinach wilts and everything is well combined.
- If the mixture feels too thick, add a little reserved pasta water to loosen it.
Finishing Touches
- Add grated Parmesan and red pepper flakes (if using), and mix well. Taste and adjust seasoning as necessary.
- Serve warm, garnished with fresh basil.
Notes
This dish is forgiving and can be adapted to personal preferences. Make small swaps or additions like browned garlic or sliced olives as desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 58gProtein: 18gFat: 18gSaturated Fat: 8gSodium: 550mgFiber: 4gSugar: 3g
Tried this recipe?Let us know how it was!