Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli #SundaySupper

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The theme for #SundaySupper this week is so much fun, the only way for you not to enjoy    it is if you are lactose intolerant or you don’t like cake!

Many moons ago at one of the #SundaySupper twitter chats we got on the subject of cheesecake, and ran with it, totally got off topic of whatever we were discussion.   The enthusiasm was so big that Isabel finally decided it was time for a cheesecake them!

Now, cheesecake isn’t everyone’s cup of tea and they aren’t that easy to make.  Geniuses that we are we split the word and decided on a Cheese, Cake and Cheesecake theme!  Fun, right? 

IMG_8133.jpg Since I had my fill of cheesecake recently, I went with the cheese portion.  Everyone loves cake, but there needs to be something savory in the mix with all that sweet! 

One of my favorite things to do is make a creamy pasta by tossing it with a soft cheese and some leftover pasta water.  Comfort food at its best, a quick simple meal and almost always meat free.  This one was even better since it was tossed with freshly made ricotta cheese

Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli

5.0 from 2 reviews

Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli #SundaySupper
 
If you choose not to make your own ricotta, I suggest buying the highest quality available to you. It’s the focus of this dish and you want the best!
Author:
Recipe type: Main Dish, Vegetarian, Cheese
Serves: 4
Ingredients
  • 12oz fresh pasta (such as fettuccine)
  • 1 head broccoli, cut into florets
  • ¾ cup homemade ricotta cheese
  • juice and zest from 1 meyer lemon
  • reserved pasta water
  • salt and pepper to taste
Instructions
  1. Pre-heat your oven to 400 degrees F. lay your broccoli on a baking sheet and drizzle with olive oil and season with salt and pepper.
  2. Once the oven is pre-heated, roast the broccoli for 20 minutes, tossing halfway through.
  3. While the broccoli is cooking, bring a large pot of salted water to boil.
  4. Cook the pasta according to the packages directions, drain, reserving ¼ cup water.
  5. In a small bowl, stir together the ricotta cheese, meyer lemon zest and juice.
  6. Place the cooked pasta in a large serving bowl and toss with ¾ of the ricotta mixture, if it seems a little thick, thin out with some of the reserved pasta water.
  7. Mix in the roasted broccoli and toss again with the remaining ricotta, making sure the broccoli and pasta are completely covered with sauce.
  8. Taste and season with salt and pepper as needed.
  9. Serve immediately.

IMG_8129.jpgCheck out the rest of the offerings below!

Cheese –
Cakes –
& Cheesecakes

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 7:00 pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. 

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7PM Eastern Time and share your favorite Cheese, Cake and Cheesecake Recipes with us! 
 

 

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30 Comments

  1. What a simple, yet flavorful dish! Sounds like a perfect dish to make after a long day at work… can’t wait! ;-)

    Reply
  2. What a wonderful idea to mix Meyer lemon with broccoli in pasta. Certainly, I’ve had lemon accented veggies but not with noodles. I can only imagine it tastes even better with lovely ricotta, too. Thank you for introducing this recipe, Susan =)

    Reply
  3. Making this tonight. I already know it will be delicious :)

    Reply

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