This Easy Creamy Lemon Broccoli Pasta recipe is bursting with flavor and can be ready in mere minutes! Made with silky pasta, tender broccoli and crisp lemon breadcrumbs in a simple ricotta sauce! This flavorful and fast pasta is a weeknight dinner winner your family is sure to love!
Updated: This post was originally published in June 2018. I’ve updated the post below to include more information about creamy broccoli pasta. Plus, I added step by step photos and a recipe video to show you how easy this pasta dish is to make!
Hi, friends! If you are craving oodles of noodles you are in for a treat!
The pasta I’m sharing today is not only deliciously creamy and loaded with both flavor and texture, but it’s also incredibly easy to make!
It’s so simple, yet so darn scrumptious! If you are looking for a way to get the broccoli haters in your family to eat the good, green stuff, look no further than this creamy, lemony pasta!
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Creamy Broccoli Pasta Recipe
Heaps of al dente noodles coated in a rich and creamy, yet light ricotta sauce, tossed with tender broccolini (or broccoli) and earthy, fresh parsley. Finished with a generous sprinkle of crispy, tart lemon breadcrumbs and crunchy, salty pine nuts this easy broccoli pasta is jam packed with both flavor and texture.
These creamy noodles are super satisfying, yet lightened up. Essentially, this lemon pasta is a healthier and easier take on Alfredo with some spring/summer vibes thrown in for good measure.
What’s in this pasta?
You only need a 9 simple ingredients to create the best broccoli pasta!
- Dry Pasta: I used a long variety of pasta (linguine), however you can use any short pasta variety if you like! Just make sure you add the broccoli to the boiling water of pasta during the last 3-4 minutes. Also, make sure you only cook your pasta to ‘al dente’.
- Fresh Broccoli: The secret to this pasta is blanching the broccoli florets in the pasta water! Just toss the broccoli into the boiling water about 3 minutes before the pasta is done cooking. Blanching tenderizes the broccoli so it isn’t tough or mushy!
- Fresh Lemon: Both fresh lemon juice and zest are used in this recipe. The lemon flavor isn’t incredibly strong or overpowering. The acid in the lemon helps balance out the creamy sauce and it provides a touch of zippy flavor!
- Parsley: While I prefer flat-leaf parsley, you can use curly. Parsley adds a bright, fresh flavor to the dish.
- Grated Cheese: The recipe below calls for freshly grated Parmesan cheese, however you can also use Pecorino Romano. Both will add a delicious saltiness to the dish. Pecorino will lend a nuttier flavor.
- Whole Milk Ricotta: Ricotta cheese is the what makes up the thick and creamy (but not heavy) sauce. If you want a healthier dish, you can substitute 1/2 cup of the ricotta for whole-milk plain Greek yogurt! Note: Make sure you use whole milk ricotta! Lower-fat versions of ricotta can result in a less cohesive sauce.
- Breadcrumbs: This is the secret ingredient! The toasted breadcrumbs add a ton of crunchy texture and also help capture the delicious ricotta sauce!
- Pine nuts: If you have never had pine nuts in pasta, you are missing out! Once toasted they add a buttery, mild sweetness to the pasta.
What to add to broccoli pasta?
- Protein: cooked chicken, salmon, tuna, crispy bacon, sliced prosciutto, crispy chickpeas
- Vegetables: cauliflower, zucchini, sliced mushrooms, carrots, brussels sprouts, bell pepper
- Nuts: pine nuts, almonds
- Fresh Herbs: basil, cilantro, green onions, oregano, parsley, thyme
- Seasonings: Garlic, crushed red pepper flakes
- Cheese: white cheddar, feta, goat, mozzarella
- Pantry: anchovies, capers
What to serve with creamy pasta?
- Bread: Crusty bread, garlic bread or breadsticks
- Salad: Garden salad, caesar salad, tomato salad or a vegetable based salad
- Soup: Any lighter, broth-based soup such as minestrone or vegetable soup
- Grilled, sautéed or roasted vegetables: Zucchini, squash, cauliflower, brussels sprouts, mushrooms, spinach or asparagus
What is broccolini vs. broccoli?
Both broccoli and broccolini are closely related to cabbage. While broccolini might look like a baby broccoli, it is not.
Broccoli, with its thick stalks and rounded florets has a grassy, earthy flavor that is mildly bitter.
Broccolini, on the other hand, is a cross between broccoli and Chinese broccoli. This hybrid has longer stalks, smaller florets, and compared to broccoli, broccolini has a milder and sweeter earthy flavor.
Can broccoli and broccolini be used interchangeably in pasta?
You can absolutely use broccoli or broccolini interchangeably in this recipe!
While the recipe below does stipulate broccolini in the recipe ingredients, you can use broccoli if you prefer to keep things on the ‘safer’ side, or if you simply don’t have access to broccolini.
How to make the creamy lemon broccoli pasta at home?
This creamy pasta is easy to make and can be prepared in under 30 minutes!
- Make ricotta mixture: In the bowl of a food processor, add the ricotta, lemon juice 1/4 teaspoon salt, 1/8 teaspoon pepper and a pinch of crushed red pepper flakes (if using). Process the mixture until the ricotta is incredibly smooth, stopping and scraping down the sides as needed, about 40 seconds. Alternately, you can mix the ingredients together in a medium bowl until thoroughly combined. Set aside.
- 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.
- 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.
- 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.
- To serve: Divide the pasta among serving plates. Top with pine nuts and parmesan. Serve with lemon wedges. Enjoy!
How to make pasta step by step photos:
Tips for the best creamy broccoli pasta:
- You can use any type of pasta: 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!
- 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.
- 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.
- Add pasta water to make the sauce: 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.
- Add a little heat: 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!
How long does creamy pasta last in the fridge?
Leftover pasta can be stored in an airtight container in the refrigerator. Properly stored, pasta will keep for up to three days.
Quick and easy to prepare, yet creamy, dreamy and full of fresh flavor, this creamy broccoli pasta is sure to be a weeknight dinner winner!
Until next time, friends, cheers – to oodles of creamy noodles!
XOXO
Cheyanne
More easy creamy pasta recipes:
Mediterranean Pasta with Chicken
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The best Creamy Lemon Broccoli Pasta recipe plus step-by-step video👇
Easy Creamy Broccoli Pasta
Equipment
- Small mixing bowl
- Large Pot
- Large, Straight-Sided Skillet
Ingredients
- 12 ounces Linguine - or Spaghetti (SEE NOTES)
- ½ pound Broccoli – cut into florets (SEE NOTES)
- 1 TBS Extra Virgin Olive Oil
- ½ Cup Dried Breadcrumbs (SEE NOTES)
- 1 whole Lemon – zest and juice, divided
- 2 TBS Fresh Parsley – chopped, plus more for serving
- 1 1/3 Cups Whole Milk Ricotta Cheese (SEE NOTES)
- 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
- Make ricotta mixture (SEE NOTES): In the bowl of a food processor, add the ricotta, lemon juice 1/4 teaspoon salt, 1/8 teaspoon pepper and a pinch of crushed red pepper flakes (if using). Process the mixture until the ricotta is incredibly smooth, stopping and scraping down the sides as needed, about 40 seconds. Alternately, you can mix the ingredients together in a medium bowl until thoroughly combined. Set aside.
- Bring a large pot of salted water to a boil. Boil the pasta to al dente according to package directions. During the last 2-3 minutes of cooking (SEE NOTES), remove and reserve 1 cup of the pasta cooking water and then add the broccoli to the water.
- 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.
- 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 (SEE NOTES). Add the breadcrumbs and toss throughout.
- To serve: Divide the pasta among serving plates. Top with pine nuts and parmesan. Serve with lemon wedges. Enjoy!
Video
Notes
- While I used a long variety of pasta (linguine), you can use any type of pasta you prefer! Just make sure you cook the pasta until *JUST* al dente according to directions on the package. Do not overcook your pasta!
- 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.
- Make sure you use a good-quality, whole milk ricotta cheese! Low-fat versions can result in a less cohesive, thin sauce.
- I like my broccoli tender-crisp. If you want really tender broccoli, add the broccoli to the boiling water earlier. If you are using broccolini, roughly chop it before proceeding with the recipe.
- If you have a food processor, I recommend using it for the ricotta mixture. Whipping the ricotta mixture will transform it from lumpy to luxuriously light and airy!
- 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.
- 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!
- Leftovers: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
Nutrition
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What did I do wrong? My sauce was THICK, and I served in clump!
The flavor was terrific but most guest discarded. 🙁
Hi Robyn,
I’m sorry to hear the sauce turned out clumpy for you!! Without actually being in the kitchen with you, it’s really difficult to say exactly where you went wrong.
With that said, I have a few ideas… Did you use a good quality whole-milk ricotta cheese? Did you use a food processor to process the ricotta mixture? Was the element under the pot on (and warm) when you added the ricotta mixture? Did you add reserved pasta cooking water.. and did you add enough? Not doing one (or some) of those things will result in a clumpier sauce.
I hope you are able to figure out where you went wrong and you give this pasta another shot! I’m always here to help should you have any additional questions! Cheers!
Hi Cheyenne, made this for the first time tonight. This darn quarantine cooking is killing me! All I want is comfort food even though it’s getting close to summer. This recipe is so good. Definitely a keeper. Thank you for all your great recipes. I still have plenty of time to play with food. I’m a hairdresser sooo, at least two and a half more weeks till I can go back. Keep the recipes coming!
Hi Becky!
I completely understand! I’m right there with you and have been craving tons of comfort food lately as well. I’m so thrilled you enjoyed this pasta recipe!! Thank you so much for coming back and letting me know how everything went over! I have my fingers crossed that the next two and a half weeks fly by for you!!! Cheers!
Thanks for re-sharing this one Chey! Love the added photos and the feature to scale up or down in the recipe! Awesome!
I’m so glad you reminded me about this one, Cheyanne. So good and we haven’t made it in ages!! Thank you!
Pretty great way to clear my fridge of some ingredients! I had to go back to add more pepper and feel like the ricotta mixture needed something besides reserved water to really help it become a “sauce” — it does cling to the noodles but it’s got a grainy texture still. Maybe a little olive oil? Or adding the water to the ricotta before mixing with the noodles? Overall it’s a solid recipe with a great combo of base flavors but I encourage tasting as you go and adjusting to your taste! I will be making another attempt to improve my technique because it’s worth it!
Chey, I love all the flavors and textures in this pasta! It looks incredible! And the creamy lemon sauce sounds so delicious!
Cheyanne, your updated photos are stunning! This sounds like such an easy yet flavor jammed meal – this is going on our meal plan for next week – thanks lovely!
Love the video Chey! I want to grab a bowl right through my screen! Dee-lish!
I will never have enough broccoli (or enough pasta) in my life! This looks SO GOOD, Chey! Have a great week, girlie!
So the broccolini in this pasta are fresh? You don’t cook them at all?
You cook the broccolini (or broccoli) in the first step of the recipe with the pasta.
Tried this tonight for dinner! Skipped the broccoli, nuts and bread crumbs but added some garlic sautéed spinach. It turned out so good! It was very flavourful and satisfying. Would definitely make again and again.
Hi Brit,
Garlic sautéed spinach sounds like a wonderful substitution! I’m thrilled you enjoyed the pasta! Thank you so much for coming back and letting me know how it went over! Cheers!!
I love quick and easy pasta recipes! Yum!
Chey, as long as you continue posting some fabulous pasta ideas, I’m going to visit your blog! 🙂 Here we go again. I’m so in love with the combo of broccoli, ricotta, lemon, and herbs. Also, please continue sharing pasta ideas during the summer season. After all, along with salads and ice cream, light versions of pasta (like this one) is a perfectly summer dish!
When it gets warm I still crave pasta, so I’m loving this dish with these fresh flavors! This looks delicious and I can’t wait to try it!
Putting this on our weeknight menu! We love simple and flavorful pasta dishes like this year-round! And this one may be easy, but it’s pretty enough for company. Can not wait to try it! Thanks, lovely!
I officially love this pasta. Broccoli is one of my obsessions so I’m always looking for new ways to eat it. And only 25 minutes to this gorgeousness? I’m in, girl! Have a great weekend, Chey!
Total winner of a light pasta dish for summer Chey! Love the addition of the broccolini and those lemony breadcrumbs on top sound perfect! I’ll definitely be adding this recipe to my summer dinner menu! The boss will love this one too!
Such a simply perfect bowl of pasta! Fabulous combination of flavours and love the dusting of breadcrumbs 🙂
Simple yet so delicious and healthy! You make simple pasta dishes so inviting and moreish, Chey.