Creamy Pasta With Broccoli
Creamy pasta with broccoli combines tender fettucini, ricotta cheese, and fresh broccoli for a comforting, flavorful dish perfect for weeknight dinners and family gatherings.
Ingredients
Instructions
- Cook fettucini in boiling water according to package directions.
- While pasta is cooking, heat olive oil in a 10-inch skillet, add minced garlic, and saute until golden.
- Add ricotta cheese to the skillet and cook, stirring occasionally, until the cheese begins to melt and bubbles appear.
- Add the reserved cooking liquid, salt, and pepper; stir to combine.
- Drain fettucini well and return it to the saucepan.
- Add the cheese mixture and cooked broccoli to the pasta; toss lightly to combine.
- Serve each portion sprinkled with grated Parmesan cheese.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or using mascarpone cheese instead of ricotta. If you prefer a different vegetable, asparagus or spinach can be great substitutes for broccoli. To enhance flavor, add a pinch of red pepper flakes or a squeeze of lemon juice. This dish pairs beautifully with Italian recipes like Tomato-Basil Bruschetta as a starter.
Serving Suggestions
Serve this creamy pasta warm, garnished with freshly grated Parmesan cheese for added flavor. It pairs well with a crisp green salad or garlic bread on the side. For a more complete meal, consider serving it alongside a light vegetable dish or a protein like grilled chicken or shrimp.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or broth if the pasta seems dry. You can also microwave it in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Pasta With Broccoli contains roughly 159 calories, with 10g protein, 10g carbohydrates, and 9g fat. It is a good source of protein (19% of the Daily Value), calcium (18% of the Daily Value), and vitamin A (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used! Just steam or blanch it until tender before adding it to the pasta. This will ensure it retains its vibrant color and crunch, enhancing the dish's texture.
Is there a gluten-free option for the pasta?
Absolutely! You can substitute the fettuccini with gluten-free pasta made from rice, quinoa, or lentils. Just be sure to adjust the cooking time according to the package instructions for the gluten-free pasta.
How can I make this dish vegan?
To make this dish vegan, replace the ricotta cheese with a plant-based alternative, such as cashew cream or a store-bought vegan ricotta. Additionally, use olive oil for sautéing and omit the Parmesan cheese or use a vegan cheese substitute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).