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Ingredients
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Main ingredients
Seasoning + garnishes
Optional add-ins
Method
Prep
Prepare vegetables
Trim broccoli into bite-sized florets and halve the cherry tomatoes. Mince the garlic and chiffonade the basil (or roughly chop parsley). If using pasta, have it cooked al dente and drained.
Measure and set out ricotta, olive oil, lemon juice, and seasonings so they're ready to combine.
Cook broccoli
Blanch then shock (recommended) or roast
Bring a large pot of salted water to a boil. Add broccoli florets and blanch 2 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and pat dry. (Alternative: toss broccoli with 1 tablespoon olive oil, 1/4 tsp salt and roast at 425°F / 220°C for 12–15 minutes until tender and lightly browned.)
Sauté garlic and tomatoes
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add halved cherry tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until tomatoes soften and begin to release juices, about 4–6 minutes.
If using red pepper flakes, add them to the tomatoes and garlic while they cook so they bloom into the oil.
Combine ricotta and vegetables
Reduce heat to low. Add the blanched (or roasted) broccoli to the skillet with the tomatoes and toss to combine. Warm through for 1–2 minutes.
Remove skillet from heat. Stir in the ricotta, lemon juice, remaining 1/2 teaspoon kosher salt, remaining 3/4 teaspoon black pepper (adjust to taste), and grated Parmesan if using. Fold gently until ricotta coats the vegetables and forms a creamy mixture. If the mixture feels too thick, add 1–2 tablespoons warm pasta water (if serving with pasta) or a splash of warm water/olive oil to loosen.
Finish and serve
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Stir in the fresh basil or parsley and toasted nuts if using.
Transfer to a serving bowl or toss with cooked pasta. Drizzle with the finishing teaspoon of extra-virgin olive oil and sprinkle additional Parmesan and a few extra red pepper flakes if desired.
Serve warm or at room temperature with crusty bread if desired.