This post may contain affiliate links, please see our privacy policy for details.
Broccoli Pesto Pasta with Whipped Ricotta. Better known as the deliciously healthy-ish spring pasta bowl. Homemade broccoli pesto with raw broccoli, fresh basil, and a bit of parmesan. All tossed with hot pasta, fried lemon, and creamy ricotta cheese. It’s a fresh springy take on pasta, that’s ready in 30 minutes or less. This dish makes for a vibrant pasta bowl that’s perfect for Meatless-Monday, or any other day of the week too.
We might (literally) be buried in snow, but regardless, my recipes are moving into spring. I’m ready, aren’t you? Ready for colorful, lighter dishes, fresh spring berries, brunch, salads, edible flowers, and everything that comes with spring produce. Ooh, and maybe some roasted artichokes too?!
PS. I’m not joking about the artichokes, you should make some? Maybe with a vegan aioli? Let me know!
This happens to me every single March like clockwork. We’ve switched the clocks forward, the days are getting longer, and spring is on my mind. But, at least around here, the snow is still (heavily) falling, with lots more in the forecast.
To keep sane, I begin making spring food a little on the early side. It’s kind of a combo of winter and spring actually. Somewhat cozy, but still light and colorful, which in my mind is really the best of both worlds. And that’s where this pasta comes in. It’s fresh, bright, full of vegetables, hinted with citrus, and involves plenty of pasta and cheese. So you see?
The perfect mix. And…it’s no fuss, and super simple. Just the way all Monday recipes should be.
Now, let me tell you about the broccoli pesto. I know this might seem a little bit odd, but don’t doubt me today. I promise, broccoli pesto is very good, and remember, we’re not eating it plain, we’re tossing it with ricotta pasta!
Nothing not to love.
Unlike other broccoli pesto recipes, I decided to keep the broccoli completely raw instead of blanching it first in boiling water. When I first made this recipe, I did blanch the broccoli. By the time the pesto hit the pasta, I felt like the broccoli turned to mush and lost a lot of its flavor, texture, and color. Since we’re tossing the pesto with HOT pasta, the raw broccoli immediately begins to cook. The heat from the pasta creates perfectly steamed broccoli without turning it to mush.
In addition to the pesto, I also added a little lemon for a bright pop of citrus…I also just really love lemon.
Here’s the thing. While I left the broccoli raw, I decided to pan fry the lemon zest in a bit of olive oil. This really gives the pasta some serious flavor and helps to better infuse each bowl with hints of lemon. It’s DELICIOUS, a true game changer. If you’ve never fried your lemon zest, I strongly encourage you to give it a try as soon as possible.
OK, and now, the ricotta. You guys are always asking how I create recipes and continue to come up with new ideas. While I get a ton of inspiration from my family and the changing seasons, I also get a lot inspiration from my own head. I am a very, very, very visual person. Many times I’ll have a picture of a dish in my head and create the recipe based off of that. Seems a little crazy, but it’s the way I work. And this process often forms my favorite recipes…and photos for that matter.
Anyway, when I pictured this pasta in my head, I pictured it sitting atop a creamy bed of whipped ricotta. Why, I don’t know. But both the picture and the thought of pasta mixed with creamy ricotta was too good not to create. So that’s exactly what I did. I whipped up some ricotta cheese in the food processor and spread into the bottom of each pasta bowl before adding the hot broccoli pesto pasta. Once the pasta hits the ricotta it slowly start to sink in, warming the cheese, and making every twirl of pasta so delicious.
It’s different, but so, so good. The perfect pasta for a Monday night!
If you make this spring pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Broccoli Pesto and Ricotta Pasta
Ingredients
- 1 large head of broccoli, roughly chopped
- 1/2 cup fresh basil
- 1/2 cup grated parmesan cheese
- 1/4 cup extra virgin olive oil
- kosher salt
- 1 pinch crushed red pepper flakes
- 3/4 pound of your favorite pasta
- 1 tablespoon salted butter
- 1 medium shallot, thinly sliced
- zest and juice of 1 lemon
- black pepper
- 1 cup whole milk ricotta cheese, whipped in the food processor, if desired
Instructions
- 1. In a blender or food processor, combine the broccoli, basil, parmesan, olive oil and a pinch of salt and crushed red pepper. Pulse until chunky smooth. 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain the pasta. 3. Meanwhile, heat the butter in a large skillet over high heat. Add the shallot and lemon zest and cook until fragrant, 2-3 minutes. Drop the pasta into the skillet. Add the broccoli pesto, lemon juice, and a pinch of pepper. Toss to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 4. Spread the ricotta cheese into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Swirl the pasta into the cheese. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just had to come tell you that I made this for dinner tonight and absolutely loved it! The flavors are so perfect for spring and the broccoli pesto will be in serious rotation for weeknight meals. Love how quickly this comes together too!
Thank you Laura! xTieghan
Well I have followed the recipe but the end result was not so yummy as it looked on your page. My boys for sure did not like it.
Hi Erika! I am so sorry you did not enjoy this! I hope you love some other recipes on my blog! xTieghan
Do you put the broccoli raw?
HI! Yes, the broccoli is raw. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We had it tonight. We both liked it. I halved it for 2. Delish.
Thank you Kim! xTieghan
You are AMAZING!!! Making this for a dinner party this weekend … sorta, kinda, healthy-ish and so easy to make but the presentation with the whipped ricotta … BRILLIANT! I LOVE everything you do. You are my GO-TO cook. The only cookbook that sits on my counter as a permanent part of the kitchen landscape. Everything always works, always tastes amazing, ALWAYS gets rave reviews! 🙂 You make me look good 🙂
You are too sweet! I am so glad this recipe turned out amazing for you, Kimberly! Thank you! xTieghan
Yum! This looks delicious – what would you recommend for adding a protein to it?
HI! I recommend roasted chicken or salmon! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Oh my! This is dinner, tonight! I love your vision and your respect for the veg! ❤️
Thank you so much Dawn! xTighan
Such a unique idea to place the pasta on the bed of whipped ricotta. Makes this dish sound so luscious. You may have just created a new way to eat pasta that will show up in restaurants around the globe. Love the whole concept. I’m crazy about pesto in any form and your broccoli pesto is so interesting. I’ll have to give it a try. Thanks for all your novel recipe ideas.
I hope you love this recipe! Thank you so much Linger! xTieghan
Yummy! Easy recipe and very balanced taste! Your blog has become my everyday cooking inspiration!
Thank you so much! xTieghan
Yummy! Great for lunch! Your blog has become my everyday cooking inspiration!
Thank you so much! xTieghan
I made this last night for dinner. It is so springy and fresh! Will definitely be making again. The bonus is the whipped ricotta. I almost didn’t do the extra step of whipping it but I am so glad I did! It makes the whole dish so creamy and delicious. Thanks again for another winning recipe 🙂
Thank you so much Melissa! xTieghan
This is my kind of pasta! Love the broccoli pesto and whipped ricotta is a perfect complement!
Thank you Laura! xTieghan
Yum, love lemony pasta. Great way to use/enjoy broccoli, too. Broccoli isn’t a natural favorite of mine, as I prefer the stems to the “little trees”, but this looks like a great way to eat it.
Re: aioli: if you are going with a vegan type, can you please also include a non-vegan version for the rest of us.
Love the artichoke idea.
Haha I love that you call it little trees!! Thank you so much Joyce! xTieghan
This looks so delicious and light! Have a great week x
Thank you! xTieghan
guess I know what I’m having for lunch!!
YES! I love that! I hope this turned out amazing for you, Ruth! xTieghan