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Tomato Ricotta Pasta with Broccoli

A simple and comforting dish that balances creamy ricotta with bright tomato sauce and tender broccoli, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz whole wheat pasta Use your preferred shape.
  • 2 cups tomato sauce
  • 1 cup part-skim ricotta cheese Recommended for balanced creaminess.
  • 2 cups broccoli florets Cut into uniform pieces for even cooking.
  • 1/2 cup grated parmesan cheese Use freshly grated for better melting.

Method
 

Preparation
  1. Boil the whole wheat pasta according to package instructions.
  2. Steam the broccoli until tender, about 3-5 minutes.
  3. Drain the pasta and reserve a cup of pasta water.
Combining Ingredients
  1. In a large pan, add the tomato sauce, ricotta, and steamed broccoli.
  2. Toss in the drained pasta and mix gently.
  3. Top with grated parmesan cheese.
Serving
  1. Serve warm in shallow bowls, optionally with a lemon wedge.
  2. Add extra parmesan on top if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently on the stovetop.