Broccoli Ricotta Pasta
Serves 4
10 mins prep
20 mins cook
30 mins total
This recipe is a weeknight winner 🥳: 7 ingredients, 10 minutes of hands-on time, and 5 servings of vegetables. A generous amount of ricotta cheese helps mask 👀 the flavor of the vegetables and create a luscious sauce you could simply enjoy by the spoonful.
Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
Place the broccoli, onion, and garlic on the baking sheet, drizzle with the olive oil, and season with salt. Toss everything together to coat the veggies well.
Bake until the veggies have softened, about 20 minutes.
While the veggies are cooking, start cooking the pasta. Cook any pasta of choice in boiling salted water until al dente. When the pasta is almost done cooking, reserve at least 1 cup of the starchy pasta water to use in the blender so that you can bind the sauce together or thin it out if you need to.
Transfer the roasted veggies to a blender. Add the ricotta, Parmigiano Reggiano, spinach, and 1 cup of the reserved pasta water. Blend until you have a creamy sauce. Adjust the water as needed based on how thick/thin you like your sauce.
Pour the sauce on top of the cooked pasta, garnish with some Parmigiano Reggiano, and enjoy!
