Name: Fusilli Pasta Piqued with Lemon, Ricotta, and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup freshly grated Parmesan cheese; 1 cup of ricotta cheese; 1 teaspoon kosher salt; 4 cups broccoli florets; 2 cloves garlic, finely minced; Zest and juice of 1 large lemon; 1/2 teaspoon crushed red pepper flakes; 8 ounces fusilli pasta; 1/2 teaspoon pepper; 2 tablespoons unsalted butter

Fusilli Pasta Dish

What is the best way to cook pasta to avoid it getting mushy?

Should I rinse cooked pasta under cold water?

How do I avoid the sauce from getting too runny?

How do I make the sauce stick to the pasta better?

The pasta gets cold too soon after serving, what can I do?

What are some good toppings or garnishes for Fusilli pasta?

The dish turns out bland, how to improve its flavor?

How can I add an authentic Italian touch to my Fusilli pasta dish?

Can I use whole grain pasta for fusilli pasta dishes?

Experience the tangy flare of our Fusilli Pasta Piqued with Lemon, Ricotta, and Broccoli. The recipe marries fresh vibrant flavours of lemon, creamy ricotta and slightly crunchy broccoli for a wholesome yet light dinner. Ready in under 30 minutes, this pasta dish will keep you coming back for more.

Milk

Wheat

Vegetarian

Cheese

gram

grated parmesan cheese

ricotta cheese

Seasonings

Coarse Salt

Fresh Vegetables

broccoli florets

garlic

Fresh Fruit

lemon

red pepper flakes

Pastas & Noodles

fusilli pasta

black pepper

Butter & Margarine

unsalted butter

Water

Calories

Carbohydrates

Protein

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin C

Vitamins

Lycopene

Niacin (B3)

Dietary Fiber

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin K

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Beta-carotene

Dietary Folate Equivalents

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

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Sweet Potato Chipotle Fusilli with Vegan Sausage

Fusilli Pasta Piqued with Lemon, Ricotta, and Broccoli

Dairy

Baking Goods

Produce

Pasta, Sauces, Grain

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Boil fusilli pasta in a large pot of salted water until al dente. Drain the pasta, reserving half a cup of pasta water.

In a steamer or microwave safe bowl, steam the broccoli florets until they are tender yet crunchy.

In a large saucepan over medium heat, melt the butter. Add minced garlic, sauté until fragrant.

Lower the heat, add ricotta cheese, lemon zest, lemon juice, and red pepper flakes to the saucepan, stirring until the mixture is smooth.

Season the ricotta cheese mixture with salt and pepper.

Add the cooked fusilli pasta and steamed broccoli to the ricotta sauce. Stir well, adding some of the reserved pasta water if necessary to help the sauce coat the pasta.

Check the seasoning, adjusting if necessary.

Serve the pasta immediately, topped generously with grated Parmesan cheese.

Fusilli Pasta Piqued with Lemon, Ricotta, and Broccoli

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