Ingredients

The following ingredients have 4 Servings
  • 16 ounces pasta
  • 16 ounces broccoli florets ((about 2 small heads))
  • 2 tablespoons unsalted butter
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

Instruction

  • Prepare pasta according to package directions, using a very large pot. Add the broccoli for the last 3 minutes of cooking. Reserve 1/2 cup of the pasta cooking water.
  • Drain the pasta and broccoli in a colander. Return to the pot. Toss with the butter.
  • Meanwhile, add the ricotta, lemon zest, lemon juice, salt, Parmesan cheese, and 1/4 cup cold water to blender. Blend smooth.
  • Add the cheese mixture to the pot with the pasta and broccoli. Use a spatula to toss the pasta until coated, adding a little of the reserved pasta water at a time until a smooth, but thick sauce forms.
  • Transfer pasta to a large bowl and top with additional cheese to serve—if desired.
  • Store any leftovers in an airtight container for up to 5 days. Reheat to serve, stirring in a little of the reserved pasta water, regular water, or broth if needed.