Broccoli Ricotta Pasta

Name: Broccoli Ricotta Pasta
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Ingredients: 400 g Broccoli florets; 4 Garlic cloves; 6 tbsp Olive oil; to taste Salt; to taste Pepper; 30 g Pine nuts; 50 g Italian hard cheese (e.g. Parmesan); 1 Organic lemon; 400 g Tube pasta (e.g. mezzi rigatoni); 250 g Ricotta

Lunch Savory Vegetarian Pasta

Pasta with broccoli, ricotta and pine nuts. Preparation: roast broccoli, cook pasta, combine with sauce and serve.

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Preparation time 50 min (15 min cooking/baking)

Ingredients

4Servings

400 g Broccoli florets (136 kcal)
4 Garlic cloves (16 kcal)
6 tbsp Olive oil (534 kcal)
to taste Salt
to taste Pepper
30 g Pine nuts (202 kcal)
50 g Italian hard cheese (e.g. Parmesan) (196 kcal)
1 Organic lemon (29 kcal)
400 g Tube pasta (e.g. mezzi rigatoni) (1484 kcal)
250 g Ricotta (435 kcal)

Nutrition	per serving	per 100 g
Calories	758 kcal	268 kcal
Carbohydrates	84,2 g	29,8 g
Fat	15,6 g	5,5 g
Protein	28,1 g	10,0 g

Allergens & Intolerances

Contains
GlutenLactoseNutsEggs

Does not contain
SoyCeleryMustardSesameFishCrustaceans

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Nutrition Index

6 /10

This dish offers a reasonable balance of carbohydrates, protein, and fats, with a moderate calorie count per serving. It includes vegetables and dairy, contributing some essential nutrients. However, the significant amount of pasta and olive oil means it is not exceptionally nutrient-rich.

Preparation steps

Ingredients per step

Cut garlic cloves lengthwise in half. Clean broccoli and divide into florets. Drizzle both with olive oil, season with salt and pepper and mix well.
- Broccoli florets (400 g)
- Garlic cloves (4)
- Olive oil (6 tbsp)
- Salt (to taste)
- Pepper (to taste)
Bake in a preheated oven at 220 °C (fan 200 °C) on the middle rack for 15 minutes.
Toast pine nuts in a pan without fat until light brown and let cool. Finely grate Parmesan and wash, dry and grate the lemon zest.
- Pine nuts (30 g)
- Italian hard cheese (e.g. Parmesan) (50 g)
- Organic lemon (1)
Cook tube pasta in plenty of salted water according to package instructions until al dente. Drain, reserving 150 ml of the pasta water.
- Salt (to taste)
- Tube pasta (e.g. mezzi rigatoni) (400 g)
Add ricotta and lemon zest, stir together with garlic and Parmesan to form a sauce. Bring the sauce to a boil with the reserved pasta water and simmer for 1 minute over low heat. Fold in the pasta, season with salt and pepper and serve sprinkled with pine nuts.
- Garlic cloves (4)
- Pine nuts (30 g)
- Italian hard cheese (e.g. Parmesan) (50 g)
- Organic lemon (1)
- Tube pasta (e.g. mezzi rigatoni) (400 g)
- Ricotta (250 g)