Lemon Ricotta Orecchiette with Broccoli Rabe

Lemon ricotta orecchiette with broccoli rabe is a quick stovetop pasta tossed in a creamy, bright sauce with garlic and chile flakes.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz orecchiette
• 1 bunch broccoli rabe
• 1 cup ricotta cheese
• 1 lemon
• 2 cloves garlic
• 0.25 tsp red pepper flakes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Trim the tough ends from the broccoli rabe and cut the stems and leaves into bite-size pieces. (about 5 min)
2. Add the orecchiette and broccoli rabe to the boiling water. Cook until the pasta is al dente and the broccoli rabe is tender, according to the pasta package timing. (about 10 min)
3. Reserve 1 1/2 cups pasta water, then drain the pasta and broccoli rabe. (about 1 min)
4. Heat the olive oil in the empty pot over medium heat. Add the garlic and red pepper flakes; cook until fragrant but not browned. (about 1 min) — Medium heat
5. Return the pasta and broccoli rabe to the pot. Add the ricotta, lemon zest, 2 tablespoons lemon juice, salt, and black pepper. Stir in 1 cup reserved pasta water until creamy, adding more as needed. (about 2 min) — Medium heat
6. Cook, stirring, until the sauce coats the pasta and everything is hot. Serve immediately. (about 1 min) — Medium heat