Lemon Ricotta Pasta with Broccoli and Cherry Tomatoes

LEMON RICOTTA PASTA with BROCCOLI & CHERRY TOMATOES 

INGREDIENTS 

• 1 lb. dry whole wheat Penne pasta (or pasta of choice) 
• 4 to 5 cups broccoli florets 
• 1 cup cherry tomatoes, halved 
• 1 cup whole-milk ricotta cheese 
• 1/2 cup grated Parmesan cheese 
• 1 Tablespoon lemon zest 
• 3 Tablespoons lemon juice (from 1 to 2 lemons) 
• 1/2 teaspoon chili flakes (depending on desired heat level) 
• 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 

 

DIRECTIONS 

1. Preheat oven to 400 degrees. Roast cherry tomatoes on a parchment lined baking sheet in the oven for 15-20 minutes, until blistered and soft. 
2. Bring a large pot water to a boil. Once boiling, add pasta. When pasta is about 3 to 4 minutes shy of al dente, add broccoli florets. Continue cooking until pasta is al dente. Reserve 1 cup pasta cooking liquid before draining pasta and broccoli. 
3. Add drained pasta and broccoli back to pot and place back on burner with heat turned OFF. Add the roasted cherry tomatoes during this step as well. 
4. Add ricotta, Parmesan, lemon zest and juice, chili flakes, salt, pepper, and ½ cup of the reserved pasta cooking liquid. Stir well until the sauce comes together and clings to the noodles. Stir in additional pasta cooking liquid as needed to reach desired level of creaminess. 
5. Divide pasta into 6 bowls and garnish with extra cracked black pepper and Parmesan, if desired. 

VARIATIONS & TIPS 

• You can include chicken or shrimp as additional source of protein for this meal. 
• Refrigerate in an airtight container up to 4 days. Leftovers may be frozen for up to three months. Defrost in fridge overnight before reheating for best results. 
• Warm leftovers on the stovetop over medium heat, in a covered pot with a lid, stirring occasionally, until heated through. Add a splash of broth or water to help rehydrate the sauce. 

NUTRITION FACTS
Calories: 390 cal, Carbohydrates: 62.5g, Fiber: 8.8g, Sugar: 4g (0g added sugar), Protein: 19.1g, Fat: 9.7g, Saturated fat: 4.8g, Cholesterol: 27mg, Sodium: 337mg 

YIELD: 6 servings, 2 cups per serving 

SOURCE: Adapted from dishingouthealth.com