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Zesty ricotta and broccoli spaghetti recipe

Zesty ricotta and broccoli spaghetti recipe

36 ratings

Is a quick bowl of pasta your go-to midweek meal? Fill it with veg and make it healthy with this zesty ricotta and broccoli spaghetti recipe, made with a creamy broccoli sauce and plenty of fresh basil for an easy 30-minute meal. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 406 calories / serving
  • Healthy
  • Vegetarian


  • 1 head of broccoli, separated into florets and stalk finely chopped
  • 250g ricotta
  • 1 lemon, zested and juiced
  • 15g fresh basil, stalks finely chopped and leaves torn
  • 300g spaghetti
  • 300g frozen garden peas, blanched
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    4g 18%
  • Sugars

    11g 12%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 69.2g Protein 21.3g Fibre 10.5g


  1. Bring a large pan of water to the boil and cook the broccoli stalk and half the florets for 8 mins until very tender. Drain, tip into a bowl and mash to a rough paste. Add the ricotta, lemon zest and juice, basil (reserving some to garnish) and seasoning and mix until smooth.
  2. Meanwhile, cook the spaghetti according to pack instructions, adding the remaining broccoli and peas to the pan for the final 5 mins. Drain and return to the pan along with 50ml of the pasta cooking water and the ricotta mixture. Mix until the spaghetti is evenly coated. Scatter with the remaining basil to serve.

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