Skillet Ricotta Pasta with Roasted Broccoli and Spinach

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This Skillet Ricotta Pasta with Roasted Broccoli and Spinach is the perfect balance of comfort and freshness. Creamy ricotta wraps every strand of pasta in a velvety coating, while roasted broccoli and tender spinach add color, texture, and a touch of wholesome goodness. It’s a quick weeknight meal that feels like something special.

Ingredients

  • 8 ounces of your preferred pasta
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh basil for garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and pepper on a baking sheet. Roast for 15–20 minutes until tender and crisp at the edges.
  2. Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
  3. In a large skillet over medium heat, add the cooked pasta, roasted broccoli, and spinach. Stir until spinach wilts, about 2–3 minutes.
  4. Add ricotta, Parmesan, garlic powder, and red pepper flakes (if using). Gradually stir in the reserved pasta water until creamy.
  5. Taste and adjust seasoning with salt and pepper. Serve warm, topped with fresh basil.

Variation

  1. Swap the broccoli for roasted cauliflower or asparagus for a different veggie twist.
  2. Add grilled chicken or sautéed shrimp for an extra protein boost that pairs beautifully with the creamy ricotta.
  3. Mix in sun-dried tomatoes or roasted red peppers to add a touch of sweetness and color to the dish.

Cooking Notes

  1. Don’t overcook the pasta keeping it al dente helps it hold up to the creamy sauce.
  2. Gradually add the reserved pasta water to control the sauce’s texture creamy but not watery.
  3. Use whole-milk ricotta for the richest flavor and a smooth, velvety finish.

Serving Suggestions

  1. Serve with a crisp side salad drizzled with lemon vinaigrette for a refreshing balance.
  2. Pair with warm garlic bread or a slice of toasted ciabatta to soak up the creamy sauce.
  3. Garnish with extra Parmesan and fresh basil leaves just before serving for a touch of elegance.

Tips

  • Toasted pine nuts or walnuts make a great crunchy topping.
  • For added zest, finish with a sprinkle of lemon zest or a drizzle of olive oil.
  • This dish reheats beautifully just add a splash of milk or broth when warming it up to revive the creaminess.

Prep Time:

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Nutritional Information (Per Serving)

  • Calories: 450
  • Protein: 21g
  • Sodium: 280mg

Frequently Asked Questions

  1. Can I use frozen broccoli instead of fresh?
    Yes! Just thaw and pat dry the frozen broccoli before roasting so it gets nicely crisp in the oven.

  2. What can I substitute for ricotta cheese?
    Cottage cheese or mascarpone both work well as creamy alternatives to ricotta.

  3. Can I make this recipe ahead of time?
    You can prepare the roasted broccoli and cook the pasta in advance, then combine everything just before serving for the best texture.

  4. How can I make this dish vegan?
    Use vegan ricotta and Parmesan substitutes, and check that your pasta is egg-free it’ll still be creamy and satisfying.

Conclusion

This Skillet Ricotta Pasta with Roasted Broccoli and Spinach is comfort food with a fresh, wholesome touch. Creamy, colorful, and full of flavor, it’s the kind of easy meal that turns a simple dinner into something special. Perfect for busy weeknights or cozy weekends alike!

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