A bowl of ricotta, broccoli and lemon pasta

Ricotta, broccoli & lemon penne

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(16 ratings)

Prep: 10 mins Cook: 17 mins


Serves 2

Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal549
  • fat14g
  • saturates4g
  • carbs73g
  • sugars8g
  • fibre17g
  • protein23g
  • salt0.1g
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  • 200g wholemeal penne
  • 1 leek, washed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 200g broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red pepper, deseeded, quartered and sliced
  • 1 tsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 red chilli, deseeded and sliced
  • 3 garlic cloves, sliced
  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…


  1. Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.

  2. Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.

  3. Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.

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Comments, questions and tips

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5th Jul, 2019
Normally I would wrestle to the ground anyone who dissed a BBC Good Food recipe, because they are simply the best. Only not this one. Too much pasta, too little taste, absolutely no texture.
26th Jan, 2019
Easy to make but nothing to lose too many words about. It's quickly done, it feeds and it is healthy.
8th Jan, 2019
This recipe was easy to make and we ate it all, however we were somewhat underwhelmed.....it seemed to lack flavour and was rather acidic. Probably won't be making again.
7th Jan, 2019
Hmmmm. All I could taste was lemon. I'd recommend putting half of the amount in
7th Jan, 2019
I tried this as part of the healthy diet plan and it was easy and fun to make. I liked the many colours of the ingredients which were well balanced. However I would go easy on the lemon juice, a little bit too acidic for my liking, even though I did not use the juice of a whole lemon. Either you need more ricotta to balance it out or use less juice. Therefore only four stars....
Lucinda McCaffrey's picture
Lucinda McCaffrey
30th Dec, 2018
Very forgettable. I’m glad I listened to the previous comment about reducing the lemon juice. Even still, a very flat recipe that was only saved by the red pepper.
29th Dec, 2018
This makes A LOT. I think you could feed three. For me it was slightly too lemony and I didn't add all zest and juice listed. Husband thinks it would be good if you added some large prawns.
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