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Delightfully fast and deliciously flavorful, this Broccoli and Pasta recipe is about to become your new favorite weeknight dinner. This one pot wonder brings together silky al-dente pasta, tender broccoli florets, bright fresh lemon, and savory parmesan cheese with a rich and creamy ricotta sauce. Made with 8 basic ingredients and ready in 25 minutes, this zesty lemon broccoli pasta is proof that simplicity can make some serious culinary magic!
“[I] made this for the first time tonight. This recipe is so good. Definitely a keeper. Thank you for all your great recipes.”
– Becky
Update: This recipe was originally published in June 2018. I made updates the article below to include more information about making this easy pasta with broccoli at home.
Hi, friends! If you’re looking for a dinner recipe that’s equal parts simple to prepare, affordable to make, and ultra satisfying to devour—this broccoli pasta recipe is just the ticket:
Table of Contents
About this broccoli and pasta recipe
Bright, zesty, cheesy, and loaded with delicious flavor, this broccoli and pasta recipe is about to become your new go-to quick meal that tastes like a million bucks!
Image: silky strands of al dente noodles mingling with tender-crisp broccoli, zesty lemon-infused crispy breadcrumbs, and crunchy, buttery pine nuts coated with a rich and creamy, yet light ricotta cheese pasta sauce. If you like Alfredo pasta, you’re going to flip for this super-easy rendition!
But, the real beauty of this dish lies in its simplicity—basic, easy-to-find (and pronounce) ingredients, one pot, and just 25 minutes are all you need to bring everyone around the table.
Quick, painlessly easy, and bursting with sunshiny flavor, this lemon broccoli pasta will leave everyone asking for more! Ready to turn simple ingredients into a show-stopping dinner? Let’s dive into this ricotta and pasta magic!
Why you will love this recipe
- One Pot Pasta Perfection. Both the pasta and broccoli cook in one pot, saving prep time and clean up.
- Simple Ingredients, Fast Preparation. You’ll need just 8 easy-to-find ingredients to get this fuss-free dinner on the table in 25 minutes flat.
- Bright, Deliciously- Balanced Flavors. The combination of citrusy lemon, earthy broccoli, rich parmesan, slightly-sweet ricotta and perfectly-cooked silky pasta creates satisfying flavor in every single forkful.
- Customizable for Universal Appeal. Swap in your favorite pasta shapes, toss in some spinach, use whatever cheese you have on hand, throw in grilled chicken—you can easily adjust the ingredients to suit your needs and tastebuds.
- All Season Recipe. Bright and fresh, yet creamy and rich, this broccoli lemon pate is perfect for every season, from chilly winter nights to breezy spring evenings.
- Original Recipe. When I post this recipe for lemon broccoli pasta with ricotta there weren’t any recipes that looked remotely similar–there’s now quite a few. This is an original take that offers a distinctive flavor combination, setting it apart from countless copycat variations that have come into existence online since.
If you’re looking for more creamy pasta recipes with veggies, check out these fan-favorites next: Pasta with Sausage and Cream, Butternut Squash Mac and Cheese, Creamy Chicken Tomato Pasta, and this Smoked Salmon Creamy Pasta.
Ingredients for lemony broccoli pasta
As promised, you’ll need 8 simple ingredients to make this broccoli lemon pasta:
- Dry Pasta: While I like to use a long variety of pasta, like linguine or spaghetti, you can use any variety of noodles you prefer, such as rotini, penne, and fusilli. Just make sure to cook the pasta until just al-dente according to the instructions on the back of the box and don’t overcook it.
- Fresh Broccoli: You need approximately half a pound of fresh broccoli chopped into florets for this recipe. 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. Swap: If hybrid broccolini is at the store, I love using it in this pasta recipe.
- Fresh Lemon: You’ll need both fresh lemon juice and zest for this recipe. Lemon juice is mild in flavor while the zest provides zippy flavor.
- Parsley: I prefer flat-leaf parsley for herbaceous flavor; but you can use curly if that’s what you love.
- Grated Cheese: Freshly grated Parmesan cheese lends delicious umami flavor and subtle saltiness. Swap: use Pecorino Romano for a nuttier flavor.
- Whole Milk Ricotta: Whole-milk ricotta cheese is the star ingredient of the pasta sauce. It lends a thick and creamy, yet not heavy, texture. Make sure you use whole-milk as lower-fat ricotta can result in a less cohesive sauce. Swap: substitute 1/2 cup of the ricotta for whole-milk plain Greek yogurt if you’re looking for a lighter sauce.
- Breadcrumbs: Toasted breadcrumbs are one of my favorite things to add to pasta dishes. It lends a delightful crunchy texture and also helps capture the delicious lemon ricotta pasta sauce.
- Pine nuts: If you have garnished your pasta with buttery, slightly sweet toasted pine nuts, you are missing out IMHO. Swap: toasted walnuts.
Recipe variations
This lemon broccoli pasta recipe is super flexible and easy to customize. Below are a few ideas to spark culinary inspiration:
- Add Protein: For a heartier meal, toss leftover roasted lemon chicken, cocktail shrimp, crispy bacon, grilled salmon, or cooked chickpeas into the past and broccoli before serving.
- Extra Vegetables: Sneak more veggies into your meal by tossing in some cauliflower florets, zucchini, sliced mushrooms, carrots, asparagus, or roasted bell peppers.
- Fresh Herbs: Fresh herbs are the perfect way to add herbaceous flavor. Consider garnishing your broccoli and pasta with fresh basil, green onions, oregano, and/or thyme for a burst of bright flavor.
- Bold Flavor: You can easily amp up the flavors in this pasta recipe by adding in a little bit of Italian seasoning mix, garlic powder, or give it a spicy kick with crushed red pepper flakes.
- Vegan Twist: To make a vegan version of this broccoli pasta, use a plant-based pasta, non-dairy ricotta cheese, and swap the parmesan for nutritional yeast.
Expert chef tips for the best results!
- Whole Milk Ricotta. It’s imperative to whole milk ricotta cheese— as low-fat versions (or versions with lots of stabilizers) will result in a less cohesive, thinner sauce.
- Process Ricotta Cheese. If you have a food processor, I recommend using it for flavoring and mixing the cheese. Whipping the ricotta mixture will transform it from lumpy into a luxuriously light and airy mixture perfect for pasta.
- Use Fresh Lemon. For the best tart flavor that brightens up and cuts through the creamy, rich cheese pasta sauce, you’ll need both the zest and juice of the lemon.
- Cook Pasta Al Dente. Sure, cooking pasta to al dente offer a better textural experience. But, it also helps the pasta hold its shape and makes it more prone to absorbing sauces.
- Don’t Overcook the Broccoli. The broccoli only needs a few minutes to cook to become vibrant and tender-crisp.
- Customize It. I personally love broccoli, but if you don’t swap in peas, asparagus, cauliflower, or even arugula, cherry tomatoes, and more. This is a great dish to use up whatever veggies you have hanging around the kitchen.
- Adjust to Taste. Make sure you taste the broccoli and pasta before serving. A pinch of salt, sprinkle of parmesan cheese, or a scattering a fresh herbs is sometimes all it takes to make the recipe really come to life.
- Don’t Skip the Garnishes. A generous sprinkle of crispy lemon zesty breadcrumbs, freshly grated parmesan cheese, and toasted pine nuts lend the perfect finishing pop of flavor and texture.
Step by step photos: making this recipe at home
If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page.
FAQs: frequently asked questions
You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can!
Can I use frozen broccoli?
Sure! Frozen broccoli will work if that’s what you’ve got. You can simply add it to the boiling water a few minutes earlier than you would fresh broccoli florets.
What pasta shape is best for this recipe?
Honestly, this recipe is suitable for any type of noodle and pasta shape you love. While I typically use a long variety of pasta, like linguine, in this recipe, you can definitely use any shape you prefer, like fusilli. Just make sure you cook the pasta to al dente according to directions on the back of the package.
Can I use broccolini instead?
Absolutely! While broccoli and broccolini are close relatives of a cabbage, they aren’t the exact same thing. However, you can use broccoli or broccolini interchangeably in this pasta recipe.
- 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.
What type of breadcrumbs make the best garnish?
You can use any type of dried breadcrumbs you would like to make this ricotta pasta with broccoli. I typically use panko breadcrumbs because I like their crispy-crunchy texture and larger size best.
Is this gluten-free?
You can easily ensure this lemony broccoli ricotta pasta is gluten-free by using gluten-free brand of pasta. And then double check your parmesan cheese and ricotta cheese brands to ensure they are indeed gluten-free.
Super simple, yet flavorfully delicious, this lemon broccoli pasta with ricotta is a celebration of simplicity and easy weeknight cooking. Bright, cozy, and super customizable, it’s perfect for family dinners, date nights at home, or anytime you simply need a little creamy sunshine in your life.
Give this broccoli and pasta recipe a try and let me know how it turns out in the comments section below–I love hearing about your creations! Until next time, friends, cheers. To oodles of creamy, lemony noodles!
Cheyanne
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More easy, creamy pasta recipes!
Lemon Broccoli Pasta
Equipment
- 1 Small Mixing Bowl OR Food Processor – for making the ricotta mixture
- 1 Large Pot – for cooking broccoli and pasta
- OPTIONAL Large, Straight-Sided Skillet – for the breadcrumb topping
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
- to taste Kosher Salt and Fresh Ground Pepper
- Optional for serving: Crushed Red Pepper Flakes and Lemon Wedges
Instructions
- Make Ricotta Cheese Mixture (SEE NOTES): to the bowl of a food processor or in a medium bowl, add the ricotta, lemon juice 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of crushed red pepper flakes, if using. Either use a fork to mix the ingredients together until thoroughly combined, or cover the food processor and process the mixture until the ricotta is incredibly smooth, stopping and scraping down the sides as needed, about 40 seconds. Then, set the flavored ricotta aside.
- Boil Pasta, then Add Broccoli: Bring a large pot of water to a boil. Once boiling, generously salt the water. Then, add the pasta to the boiling water and cook, stirring occasionally to prevent sticking. During the last 2-3 minutes of cooking, remove and reserve 1 cup of the pasta cooking water. Then, add the broccoli to the water and continue to cook until the pasta is al dente and broccoli is tender-crisp. (SEE NOTES)
- Meanwhile, Toast and Flavor Breadcrumbs: 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 then set the breadcrumb topping aside.
- Drain the Pasta and Broccoli, Toss with Ricotta: Use a colander to drain the pasta and broccoli well. Once drained, return both the broccoli and pasta right back to the hot pot. Place the pot over low heat and then dump the ricotta mixture in along with a couple splashes of reserved pasta water. Start stirring and continue to add enough pasta water until the ricotta creates a pasta sauce and clings to the noodles. (SEE NOTES).
- Serve Lemon Broccoli Pasta: Divide the pasta among four serving plates and scatter the top with a generous amount of breadcrumbs, pine nuts, and parmesan. Serve with lemon wedges on the side and enjoy immediately
Video
Notes
- Pasta: 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!
- Breadcrumbs: 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.
- Ricotta: Make sure you use a good-quality, whole milk ricotta cheese! Low-fat versions can result in a less cohesive, thin sauce.
- To mix ricotta: 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!
- Broccoli cooking time: 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.
- Pasta water: 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.
- Red pepper flakes: 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.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Brenda
Simple yet so delicious! You make simple pasta dishes so inviting and moreish!
Shari
The recipe says to mix the bread crumbs in, but in the video it looks like they were just sprinkled on top. I mixed them in and it all got very sticky and dry (presumably because the bread crumbs absorbed all the liquid from the sauce). Should the recipe say sprinkle on top?
Cheyanne
Hi Shari,
I’m so sorry – that is a typo! I went ahead and fixed it in the recipe, so thank you for bringing that to my attention!! I hope you give the recipe a try again! Again, my sincerest apologies for the typo in the recipe card. Cheers and warm wishes for a wonderful rest of the day!
Harper
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? I’m in!!
Robyn
What did I do wrong? My sauce was THICK, and I served in clump!
The flavor was terrific but most guest discarded. 🙁
Cheyanne
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!
Becky Box
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!
Cheyanne
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!
Mary
Thanks for this one! Love the feature to scale up or down in the recipe! Awesome!
Marissa
I’m so glad you reminded me about this one, Cheyanne. So good and we haven’t made it in ages!! Thank you!
Bree
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!
Kelly
I love all the flavors and textures in this pasta! The creamy lemon ricotta sauce is incredible!!
Eliana
This is SO GOOD! Definitely don’t skip processing the cheese OR the breadcrumbs. Chef’s kiss!!
Anastasiia
So the broccolini in this pasta are fresh? You don’t cook them at all?
Cheyanne Bany
You cook the broccolini (or broccoli) in the first step of the recipe with the pasta.
Brit
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.
Cheyanne Bany
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!!