Description
This Skillet Ricotta Pasta with Roasted Broccoli and Spinach is a creamy, delicious dish that combines the richness of ricotta cheese with the freshness of roasted vegetables. Perfect for a quick weeknight dinner!
Ingredients
8 oz pasta
1 cup ricotta cheese
2 cups broccoli florets
2 cups fresh spinach
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss broccoli florets with olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes.
3. Cook pasta according to package instructions until al dente; drain and set aside.
4. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
5. Add the cooked pasta, ricotta cheese, and roasted broccoli to the skillet; stir to combine.
6. Fold in fresh spinach and cook until wilted, about 2 minutes.
7. Season with salt, pepper, and red pepper flakes; sprinkle with Parmesan cheese before serving.
Notes
For added flavor, consider adding lemon zest or fresh herbs.
This dish can be made vegetarian by using vegetable broth instead of chicken broth if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, ricotta, broccoli, spinach, skillet