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Home » pasta » 20-minute Lemon Ricotta Pasta With Broccoli And Prosciutto

20-minute Lemon Ricotta Pasta With Broccoli And Prosciutto

Posted Jul 06, 2020 | Updated Apr 25, 2022 by Helen | 72 Comments |

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Pinterest image of a bowl of lemon ricotta pasta with broccoli and prosciutto from above
A Pinterest image of lemon ricotta pasta with broccoli and prosciutto from above
A Pinterest close up image of lemon ricotta pasta with broccoli and prosciutto
Pinterest image of a bowl of lemon ricotta pasta with broccoli and prosciutto

This creamy lemon ricotta pasta recipe has it all. It’s light and fresh tasting, but it’s also comforting with rich, umami flavours. It’s like a lighter, more contemporary version of carbonara. It’s particularly perfect in the spring and summer, but I’d eat it any time of year. The best part? It’s on the table in just 20 minutes!

A plate of food with broccoli, with Lemon ricotta pasta and Farfalle with a fork in it

Get another quick and easy pasta up your sleeve

When I’m in the mood for pasta, I have a few go-to options up my sleeve that aren’t just tomato sauce. Although no shame in that – this 12-minute cherry tomato pasta is delicious!

Favourites include this easy and healthy pasta alla norma, and this classic pasta carbonara (no cream!).

This lemon ricotta pasta also makes the grade for some very good reasons:

  • It’s got a creamy sauce that puts it in the category of comfort food. But said creamy sauce isn’t cream. It’s ricotta cheese! Which just happens to be one of the healthiest types of cheese 😉
  • It tastes fresh and light. But also has some strong flavours from the prosciutto
  • This meal is easily on the table in just 20 minutes. You might even do it in 15 if you’re the super speedy cooking type!
  • It’s a meal the whole family can enjoy. You could say it’s a flashier and classier version of pasta carbonara. It’s also quite similar to a classic pasta primavera, which is a creamy lemon pasta with greens. Just call it ham and cheese pasta if it’ll help your fussy kids to eat it!
  • It’s versatile. Serve it as an easy midweek meal for the family. For date night with a glass of white after the kids are in bed. Or as a simple but tasty meal for guests.
  • It’s got super healthy green vegetables in it! Don’t love or don’t have broccoli? Use asparagus or another veggie instead 😉

The ingredients!

Labelled ingredients for lemon ricotta pasta

Pasta: What kind? I really like to use farfalle or bow tie pasta for this recipe, but any pasta works. Even just plain spaghetti.

Broccoli: I find ‘baby broccoli’ or ‘tender stem broccoli’ works particular well. I throw in the broccoli stems as well. Not keen on broccoli? See the list a bit further down for more green veg ideas!

A lemon: Use both the zest and the juice for the best flavour.

Parmesan cheese: Any. I sometimes buy it ready grated to save time. Just don’t use that awful powdery stuff you find in the non-refrigerated section.

Prosciutto: This is very thin slices of Italian dry-cured ham. Kind of like smoked salmon – but it’s meat. Usually easily found in delis, or supermarket deli or fridge sections. Alternatively use some good quality cooked ham.

Ricotta cheese: I prefer to use ricotta with a tiny bit of texture rather than the types labeled ‘smooth’. Mascarpone cheese works too!

Basil: Grab a fresh bunch, preferably on the day you’re going to make this meal. It complements the other flavours perfectly.

How to make it

This is not going to be a very long section! Essentially you just boil up some pasta, then make the sauce in a few simple steps.

I find it’s best made in a big frying pan or wok style pan so that you can easily stir fry the veg.

A series of photos showing how to make lemon ricotta pasta with prosciutto and broccoli

While your pasta’s cooking:

  • Chop and wash your broccoli or other greens.
  • Grate some parmesan.
  • Zest and squeeze a lemon.
  • Rip up the prosciutto.

Then:

  • Stir fry the greens.
  • Add the pasta, ricotta, parmesan, lemon and prosciutto to the pan of greens. Stir.
  • Loosen up with a bit of reserved pasta water.
  • Serve immediately sprinkled with more cheese and basil.

Mix up the greens!

Not a fan of broccoli? You can use any quick-cooking green vegetable:

  • asparagus, chopped into pieces
  • courgette/zuchhini slices
  • frozen peas! (just stir fry for a minute or two)
  • snow peas/mange tout/snap peas
  • spinach
  • green beans chopped into short lengths
  • Go wild and add a mixture of the above!

How to serve this meal

This is one of those meals that’s best served immediately, so call everyone to the table 5 minutes before it’s ready.

I think it’s a complete balanced meal in itself, so it doesn’t need anything on the side – apart from a cool, crisp glass of white wine if you like!

Got leftovers? You can reheat them gently in a big frying pan or wok, adding a bit more hot water or milk to loosen up the sauce again. Alternatively, you can eat this cold like a pasta salad. It’s yummy that way too!

A plate of lemon ricotta pasta with broccoli and prosciutto from above

More easy peasy pasta recipes

  • 15-minute creamy pesto chicken with mushrooms and parmesan (I usually serve this with tagliatelle!)
  • 6-ingredient sausage pappardelle bolognese (recipe includes a stove top or pressure cooker version)
  • creamy chicken and mushroom pappardelle
  • quick tagliatelle in a cherry tomato, chorizo and cream sauce
  • OK so this is not classic pasta, but you have to try this amazing pan fried gnocchi with cherry tomato sauce

Or take a look at all my pasta recipes.

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A close up of a blue bowl of lemon ricotta pasta with broccoli and prosciutto from above

Lemon ricotta pasta with broccoli and prosciutto

A light and fresh tasting simple lemon ricotta pasta with broccoli, prosciutto, and fresh basil. It's a crowd pleaser, it's perfect for spring or summer (or any time of year), and it's on the table in just 20 minutes. It makes a great midweek family meal, but it's equally as good for easy entertaining!
5 from 3 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 10 mins
Cuisine British, Italian
Servings (click to change) 2 (double ingredients for 4)
Author Helen

Equipment (affiliate links)

  • Non-toxic wok or multi-purpose pan
  • Cute multicolored pasta bowls

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 7 ounces broccoli washed and chopped into pieces, including the stems (or use any greens: asparagus, snow peas/mange tout, frozen peas…)
  • 1 lemon (zest of all of it, juice of half of it)
  • ½ cup parmesan cheese grated
  • 1½ ounces prosciutto torn into pieces (this is cured Italian ham; or use good quality ordinary ham)
  • 4½ ounces pasta I like bow tie (farfalle) pasta but any is fine
  • ½ cup ricotta cheese
  • 1 bunch fresh basil
  • freshly ground black pepper
Prevent your screen from going dark

Instructions
 

  • Cook your pasta according to the cooking ingredients.
  • Meanwhile, pan fry broccoli in a wok or large frying pan for 3 or 4 minutes until lightly browned and slightly tender. Turn off the heat.
  • Drain the pasta and reserve some of the water. Add the pasta to the broccoli in the pan along with most of the ricotta, the lemon zest and juice, and most of the parmesan and basil. Stir well.
  • Add a little of the cooking water you reserved to loosen up the sauce and grind in some black pepper to taste. Then heat and stir for about 30 seconds or until the pasta has warmed through again.
  • Serve immediately. Top with the rest of the parmesan and basil.

Notes

What pasta to use

I like farfalle (bow tie pasta), but no rules here! Use your favourite, or just what you have 😉

What if I don’t like broccoli?

No worries. Use another quick-cooking green vegetable such as asparagus (this works particularly well), frozen peas, chopped courgette/zucchini, spinach or snow peas/mange tout.

Can’t I just use ham instead of prosciutto?

Yep! 

Don’t forget…

When you drain the pasta, pop a jug under the colander to catch some of the cooking water. Adding this to the sauce to loosen it up will make all the difference!

There are more than 2 people in my house!

If you need dinner for 3, 4 or 5 just double the recipe. Any leftovers can be enjoyed the next day (see below). 

Can I reheat the leftovers?

Yes you can, but go easy. Heat gently with a little extra water or milk. The leftovers happen to be quite nice cold, too, so you could transform them into a school or work lunch.

Nutrition

Calories: 581kcalCarbohydrates: 62gProtein: 30gFat: 24gSaturated Fat: 12gCholesterol: 62mgSodium: 631mgPotassium: 660mgFiber: 6gSugar: 5gVitamin A: 1298IUVitamin C: 118mgCalcium: 504mgIron: 2mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Kathy says

    16 Jul 20 at 6:53 am

    5 stars
    Another amazing recipe, have shared details with a neighbour’s friend enjoyed so much

    Reply
    • Helen says

      16 Jul 20 at 11:10 am

      Thank you so much, Kathy! And thanks also for passing it on to your neighbour – I love that you liked it enough to do that! 🙂

      Reply
  2. Rana says

    07 Jul 20 at 6:39 pm

    5 stars
    Another delicious recipe Helen, yum! Wasn’t my most attractive plate-up😱but it was really tasty! Doubled the recipe and it fed 5 big adults, thanks, will definitely be making again!

    Reply
    • Helen says

      07 Jul 20 at 9:12 pm

      Hi Rana! As long as everyone enjoyed it, that’s all that matters 😉 So glad to hear this is a keeper!

      Reply
  3. Karen (Back Road Journal) says

    06 Jun 14 at 4:03 pm

    This sounds like a great spring dish. I know my husband would especially like it as he enjoys adding a dollop of ricotta cheese to certain pasta dishes.

    Reply
    • Helen says

      06 Jun 14 at 5:27 pm

      Hi, Karen! This was the first time I’d made a pasta dish with ricotta cheese, but it certainly won’t be the last. You’re right, it makes for a very spring dish!

      Reply
  4. Julie @ This Gal Cooks says

    02 Jun 14 at 5:17 am

    Oh here in Florida, we talk about the weather a lot too! And we have days where it can be totally nasty in the morning only to clear up and be beautiful for the rest of the day. But then we also have those days where it’s nice in the morning and then turns into an epic rain/thunderstorm that lasts for the rest of the day and even into the next!

    LOVE this pasta dish, Helen. The lemon, the asparagus, the prosciutto, it’s all great!

    Reply
    • Helen says

      02 Jun 14 at 8:56 am

      This post has turned into a really good education into the weather around the world … love it!
      So glad you enjoyed the pasta, Julie. This one is definitely a keeper!

      Reply
  5. shashi @ runninsrilankan says

    28 May 14 at 4:54 pm

    My uncle and aunt have lived in Sussex for the last 40 years and every conversation/email with them begins with talk about the weather! 🙂
    I think your pictures look marvelous inspite of your lighting woes and this lemony pasta with basil and chive flavorings sounds pretty delish.

    Reply
    • Helen says

      28 May 14 at 10:44 pm

      Hehe … so you know what I’m talking about then, Shashi! 😉 Thanks for the compliments on the photos. I did try very hard. I know there’s room for improvement, but that’s OK!

      Reply
  6. Cate @ Chez CateyLou says

    26 May 14 at 9:08 pm

    The weather can be so fickle! These photos and this pasta turned out so well though – it looks delicious and the photos are gorgeous! Such a great spring pasta dish!

    Reply
    • Helen says

      26 May 14 at 9:43 pm

      Ha, love it … fickle. That’s definitely a perfect description of the weather here in England. So glad you like the pasta and the photos. 🙂

      Reply
  7. Layla @ Brunch Time Baker says

    26 May 14 at 3:33 pm

    I Love love asparagus and try to incorporate it in as many meals as possible. This pasta came out perfect!!

    Reply
    • Helen says

      26 May 14 at 8:10 pm

      Thanks so much, Layla, and glad you like it!

      Reply
  8. Jessica @ Jessiker Bakes says

    26 May 14 at 9:15 am

    Haha you do sound like a pro! I visited London for the Olympics and my relatives told me we brought the sunshine! I love that place. This pasta salad so creamy and delicious…farfalle is actually one of my favourite pastas! P.S. Greece is still on my bucket list!

    Reply
    • Helen says

      26 May 14 at 10:05 am

      Jessica, could you come back and bring your sunshine again? As for Greece, don’t take it off that list! Definitely pay a visit some time, especially to the islands.
      So glad you like the pasta!

      Reply
  9. Mariana @The Candid Kitchen says

    25 May 14 at 10:28 pm

    The weather has been the main topic of conversation over here, especially as it is bank holiday weekend and yesterday it was raining cats and dogs. Today not a cloud in the sky. Although no walks or picnics can be done during bad weather we can always warm up by cooking something in the kitchen 😉

    Reply
    • Helen says

      25 May 14 at 10:30 pm

      Yes, same here, Mariana. A bit better today! The sun peeped through often enough for me to get some photos taken. 🙂

      Reply
  10. Sofia // Papaya Pieces says

    25 May 14 at 10:51 am

    Thats a great looking pasta Helen! I loved talking about the weather when I lived in England 🙂 So that’s a trait I carried back to Spain, where talking about the weather is usually limited to: it’s hot today (when it’s hot) or it’s cold today (when it’s cold). I thinking going ahead more is usually considered a sign go being “rudely polite” because you don’t know what else to talk about. That’s a classic Spanish trait I just can’t get my head around. People often think that if you’re being polite, you’re actually rude because you’re most probably being falsely polite. Crazy, huh. Maybe I should write about that in my blog… Anyway, talking about the weather, it’s horribly grey today, has rained and it’s cold. Not really great for Barcelona, right?

    Reply
    • Helen says

      25 May 14 at 1:13 pm

      Well, the great thing about bad weather days in Spain or Greece is that you know the sun won’t take too long to return. Whereas in England it could be weeks! Haha! I think you should talk about that ‘falsely polite’ Spanish thing. I for one would enjoy reading about it! 🙂

      Reply
  11. Zainab says

    25 May 14 at 8:01 am

    Hhaahha my cousins in London complain always of the weather and are surprised when I tell them I don’t walk around with an umbrella in my purse. This pasta!!! Well, it’s just the best. Love the flavors.

    Reply
    • Helen says

      25 May 14 at 1:14 pm

      I’ve been here for a couple of weeks now, Zainab, and I’ve had to carry my umbrella around for much of that time. In Greece I barely even knew where my umbrella was! Glad you approve of the pasta!

      Reply
  12. Cindy @ Pick Fresh Foods says

    24 May 14 at 8:10 pm

    Helen, I’m dealing with the same situation. The saying here in Colorado is , “if you don’t like the weather wait an hour and it will change” We go from sunny to cloudy so quick. There other day I was taking photos and had to wait in between shots for the clouds to move! Sometimes its so quick I set up, get the shot in focus and I’m ready to ‘click’ then the clouds move. Errr!
    Now, this pasta looks absolutely delicious! I have some prosciutto that I need to prepare and this looks perfect! Pinning!

    Reply
    • Helen says

      25 May 14 at 1:27 am

      Yup, that’s what I’m dealing with! In Greece I didn’t mind if it was cloudy because it was usually still bright enough for photos in the shade, but here it seems to be so dark when the sun goes in. Grrrr!
      Glad you like the pasta, though, and hope you do give it a go! 🙂

      Reply
  13. Olivia says

    24 May 14 at 3:35 pm

    This recipe is calling my nome. I TOTALLY love it 🙂

    Reply
    • Helen says

      25 May 14 at 1:28 am

      Hello, Olivia. Thanks so much for paying me a visit and so glad you like the recipe. 🙂

      Reply
  14. Allison @ Clean Wellness says

    24 May 14 at 3:13 pm

    I loved reading every word of this! There’s nothing I like more than reading about where people live or have lived and what goes on in those countries -I find it so fascinating! Hehe I totally know what you mean about the lighting and weather! Winter and cloudy days are the worst ever for photography. Perth and Athens sound awfully nice!!! I’m jealous! I would also love a big bowl of this pasta please. PS. the photos turned out great! I love the moody lighting, it works perfectly with the dish!

    Reply
    • Helen says

      25 May 14 at 1:35 am

      Thanks so much for the lovely comment, Allison. So glad that you enjoyed the post because I always wonder whether anyone is really interested in reading about the weather in Athens last Tuesday or what I used to like eating when I was ten!!
      I have certainly had some great times in both Athens and Perth, but am happy to be home in the UK now for a short while (a bit shorter than I would like, but never mind … )
      Thanks also for the compliments on the photos, although I was really struggling with that light. Hope you’re having a great weekend! 🙂

      Reply
  15. Liz says

    24 May 14 at 4:28 am

    I am so enjoying the long daylight hours and your post is reminding me how dark and horrid it is for photos in the winter. You pasta reminds me a of a lunch a friend made for me…and now I’m dying to try your yummy recipe!

    Reply
    • Helen says

      24 May 14 at 8:55 am

      Yes, wouldn’t it be wonderful to have those long daylight hours all year round? Do try the recipe, Liz … I don’t think you’ll be disappointed!

      Reply
  16. Erin | The Law Student's Wife says

    23 May 14 at 11:19 pm

    Oh the weather! We love to talk about it here in the northern United States too. This pasta has some of my favorite flavors, and I love your bowls too!

    Reply
    • Helen says

      24 May 14 at 8:56 am

      That’s good … I’m glad I’m not the only one! If you lived nearby, I would gladly lend you the bowls, Erin!

      Reply
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