Lemon Broccoli Pasta

Ingredients

• 12 ounces Linguine (- or Spaghetti (SEE NOTES))
• 1/2 pound Broccoli (– cut into florets (SEE NOTES))
• 1 TBS Extra Virgin Olive Oil
• 1/2 Cup Dried Breadcrumbs (– (SEE NOTES))
• 1 whole Lemon (– zest and juice, divided)
• 2 TBS Fresh Parsley (– chopped, plus more for serving)
• 1 1/3 Cups Whole Milk Ricotta Cheese (– (SEE NOTES))
• 2 TBS Pine Nuts (- toasted)
• 1/4 Cup Freshly Grated Parmesan (- plus more for serving)
• to taste Kosher Salt and Fresh Ground Pepper
• Optional for serving: Crushed Red Pepper Flakes and Lemon Wedges

Instructions

1. 1

   Make Ricotta Cheese Mixture (SEE NOTES): to the bowl of a food processor or in a medium bowl, add the ricotta, lemon juice 1/4 teaspoon salt, 1/8 teaspoon pepper, and a pinch of crushed red pepper flakes, if using. Either use a fork to mix the ingredients together until thoroughly combined, or cover the food processor and process the mixture until the ricotta is incredibly smooth, stopping and scraping down the sides as needed, about 40 seconds. Then, set the flavored ricotta aside.

2. 2

   Boil Pasta, then Add Broccoli: Bring a large pot of water to a boil. Once boiling, generously salt the water. Then, add the pasta to the boiling water and cook, stirring occasionally to prevent sticking. During the last 2-3 minutes of cooking, remove and reserve 1 cup of the pasta cooking water. Then, add the broccoli to the water and continue to cook until the pasta is al dente and broccoli is tender-crisp. (SEE NOTES)

3. 3

   Meanwhile, Toast Breadcrumbs: Meanwhile, Toast and Flavor Breadcrumbs: Heat 1 tablespoon of the oil in a large, straight-sided skillet over medium to medium-heat. Add in the breadcrumbs and season with salt and pepper. Cook, stirring often, until the breadcrumbs are golden brown. Transfer to a small bowl and add in the lemon zest and parsley. Mix well and then set the breadcrumb topping aside.

4. 4

   Drain the Pasta and Broccoli, Toss with Ricotta: Use a colander to drain the pasta and broccoli well. Once drained, return both the broccoli and pasta right back to the hot pot. Place the pot over low heat and then dump the ricotta mixture in along with a couple splashes of reserved pasta water. Start stirring and continue to add enough pasta water until the ricotta creates a pasta sauce and clings to the noodles. (SEE NOTES).

5. 5

   Serve Lemon Broccoli Pasta: Divide the pasta among four serving plates and scatter the top with a generous amount of breadcrumbs, pine nuts, and parmesan. Serve with lemon wedges on the side and enjoy immediately