Community recipe
Roasted Broccoli Rigatoni with Lemon Ricotta and Basil
Jammy-edged roasted broccoli, silky lemon ricotta, and fresh basil turn weeknight rigatoni into a bright, comforting vegetarian dinner with a lightly crisped Parmesan finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g broccoli florets, rinsed, dried, and cut into bite-size pieces
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 0.5 tsp garlic powder
- 4 l waters
- 1 tbsp kosher salt
- 340 g rigatoni
- 120 ml pasta cooking water, reserved from the pot before draining
- 1 lemon, zested and juiced
- 250 g whole-milk ricotta
- 50 g parmesan cheeses, finely grated
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 2 tbsp lemon juice, freshly squeezed
- 15 g fresh basil leaves, thinly sliced
Make it
Instructions
- 01
Prepare the oven and sheet pan
Position a rack in the upper third of the oven and heat it to 450°F / 230°C. Line a large rimmed sheet pan with parchment paper. Rinse, dry very thoroughly, and cut 450 g broccoli florets into bite-size pieces; spread them on the lined pan. Add 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, then toss directly on the pan until evenly coated and arrange in one uncrowded layer. Roast until the stems are tender and the tips are deeply browned and crisp at the edges, 18–22 minutes; rotate the pan once halfway through. | Why: High heat and a dry, uncrowded pan brown the broccoli instead of steaming it.
- 02
Boil and drain the rigatoni
While the broccoli roasts, fill a large pot with 4 l water, cover it, and bring it to a rolling boil over high heat. Stir in 1 tbsp kosher salt and 340 g rigatoni. Cook, stirring for the first minute and occasionally afterward, until just al dente—tender with a firm center, usually 10–12 minutes. Before draining, scoop out 120 ml pasta cooking water into a heatproof measuring cup. Drain the rigatoni well; do not rinse. | Why: Firm pasta finishes gently in the ricotta sauce, while the starchy cooking water helps it cling smoothly.
- 03
Make the lemon ricotta and serve
While the pasta drains, use a Microplane to finely grate the zest from 1 lemon, then halve and juice it. In the now-empty warm pasta pot, whisk 250 g whole-milk ricotta, 50 g Parmesan cheese, 1/2 tsp kosher salt, 1/4 tsp black pepper, the lemon zest, and 2 tbsp lemon juice until creamy. Add the drained rigatoni, roasted broccoli, and reserved pasta cooking water; toss over low heat for 1–2 minutes, until glossy and lightly saucy. If needed, add a splash of hot water from the pot to loosen the sauce. Thinly slice 15 g fresh basil leaves, fold in half, then divide among warm shallow bowls. Scatter the remaining basil over the top and serve immediately. | Why: Gentle heat keeps the ricotta velvety, and the lemon and basil brighten the sweet roasted broccoli.
