This quick and Easy Creamy Lemon Broccoli Pasta can be ready in 25 minutes, or less!  Al dente pasta tossed with broccoli and an easy sauce made with ricotta cheese, then finished with crispy lemon breadcrumbs.  This fast and flavorful pasta is a weeknight dinner winner!

Hi-ya, friends!

And just like that we are 6 days unofficially into the summer season.

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While I definitely am craving all the juicy, ripe fruits, fresh salads and ice cream on repeat, I’m also only human.  So naturally, I am still yearning for big ‘ole bowls of pasta on the regular.

And, because oodles of noodles are life, that is exactly what I’m sharing today.

Easy Creamy Lemon Broccoli Pasta

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 pinenuts this easy broccoli pasta is jam packed with both flavor and texture.

These creamy noodles are super satisfying, yet lightened up.  Basically, this lemony pasta is a healthier and easier take on Alfredo with some spring/summer vibes thrown in for good measure.

What is broccolini vs. broccoli

Both broccoli and broccolini are closely related to cabbage, and while broccolini might simply look like 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 this recipe for creamy lemon broccoli pasta, yes, you can absolutely use broccoli or broccolini!

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 Easy Creamy Lemon Broccoli Pasta with Ricotta Cheese (notes, tips & tricks):

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. 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.
5. 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!

Quick and easy to prepare, yet creamy, dreamy and full of fresh flavor, this creamy lemon broccoli pasta is sure to be a weeknight dinner winner!

Until next time, friends, cheers – to oodles of lemony noodles!

XOXO

Cheyanne

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How to make Easy Creamy Lemon Broccoli Pasta at home👇

5 from 6 votes

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Easy Creamy Lemon Broccoli Pasta

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

This quick and easy Creamy Lemon Broccoli Pasta can be ready in 25 minutes, or less! Al dente pasta tossed with broccoli and an easy sauce made with ricotta cheese, then finished with crispy lemon breadcrumbs. This easy pasta is a weeknight dinner winner!

Course: entree, main

Cuisine: American, Italian

Keyword: breadcrumbs, broccoli, broccolini, creamy, Easy, lemon, pasta, quick, ricotta

Servings: 4

Calories: 578 kcal

Author: Cheyanne Bany

Ingredients

• 12 ounces Linguine or Spaghetti*
• ½ pound Broccolini – roughly chopped*
• 2 TBS Extra Virgin Olive Oil divided
• ½ Cup Dried Breadcrumbs *
• 1 Lemon – zest and juice, divided
• 2 TBS Fresh Parsley – chopped, plus more for serving
• 2/3 Cup 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. 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, add the broccoli to the water.
2. Reserve 1 cup of the pasta cooking water and then drain.
3. While the pasta is cooking: Heat 1 tablespoon of the oil in a large, straight-sided skillet over medium heat. Add in the breadcrumbs and season with salt and pepper. Cook, stirring often, until the breadcrumbs are golden brown. Transfer to a plate and mix with lemon zest and parsley. Set aside.
4. Toss the hot pasta and broccoli with the ricotta, lemon juice 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. Serve topped with pine nuts and parmesan. Enjoy!

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. 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.
5. 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!

Nutrition Facts

Easy Creamy Lemon Broccoli Pasta

Amount Per Serving

Calories 578 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 6g 30%

Cholesterol 26mg 9%

Sodium 252mg 11%

Potassium 336mg 10%

Total Carbohydrates 82g 27%

Dietary Fiber 4g 16%

Sugars 5g

Protein 22g 44%

Vitamin A 27.9%

Vitamin C 83.5%

Calcium 24.6%

Iron 16.7%

* Percent Daily Values are based on a 2000 calorie diet.

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