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Creamy Fusilli with Sundried Tomatoes, Ricotta, and Peas
with balsamic roasted broccoli

Active: 30 min Total: 30 min

This sophisticated one pot pasta dish is sure to become a favorite. Ricotta provides a creamy finish and lemon zest gives it just the right zing.
Smarts: Creamy sauces go well with any pasta, so feel free to use something aside from fusilli.

Tags

Ingredients

Servings:
4
Metric
Creamy Fusilli with Sundried Tomatoes, Ricotta, and Peas:
  • Garlic - 3 cloves, minced
  • Sundried tomatoes - 6 , sliced
  • Cooking oil - 1 Tbsp
  • Red pepper flakes - 1/4 tsp
  • Fusilli - 8 oz
  • Milk - 2 1/2 cups
  • Water - 1 cup
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Garlic powder - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Parsley, dried - 1/2 tsp
  • Ricotta, low-fat - 1/2 cup
  • Peas - 1 cup
  • Lemons - 1/2, zest of
Roasted Balsamic Broccoli:
  • Broccoli - 1 1/2 lbs, chopped
  • Red pepper flakes - 1/4 tsp
  • Balsamic vinegar - 1 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Lemons - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  2. Sun-dried tomatoes - Slice.

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Make

  1. Heat oven to 425F / 218C. Toss broccoli with red pepper flakes, balsamic vinegar, cooking oil and some salt and pepper. Spread out onto a sheet pan and roast for 20 minutes (if you have leftover garbanzo beans from yesterday, feel free to toss them onto the pan), shaking once midway through.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, sundried tomatoes, and red pepper flakes to heated oil. Heat for ~1 minute.
  3. Add in pasta, milk, water, salt, pepper, garlic powder, oregano, and parsley. Cover and bring to a boil. Simmer until pasta is al dente, tender but still with a bite. This should take ~10 minutes, but check and stir every few minutes to prevent sticking.
  4. Once pasta is cooked, fold in ricotta, peas, and lemon zest. Season to taste with salt and black pepper (this dish is great with pepper!) or other spices. Finish roasted broccoli with lemon juice and some salt and pepper. Enjoy with pasta!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (203)
Gluten-free (3)
Paleo (11)
Vegetarian (25)

113 reviews

I turned to this version after reading concerns about the 2021 version being too soupy. Cooking the pasta in all the liquids for the sauce worked beautifully - this was a hit!

By: Kathy
Posted: Feb 12, 2021
Diet: Original
0 Helpful

The meat was really tasty and I liked it in the zucchini boat! The broccoli was very tasty! Like the other users, it was incredibly soupy so not sure what happened there. I enjoyed it, but gave it a 3 stars only because I wouldn't put it on my list to make again.

By: Kate
Posted: Feb 10, 2021
Diet: Paleo
0 Helpful

First time making this for my family. My son said, this shouldn't be called hamburger helper because it is hamburger heaven. LOL! I guess he liked it. All of my kids asked for more. I reduced the milk by a cup and added an additional cup of water due to milk being in high demand around here and supplies in local stores are very low.

By: Julie
Posted: Mar 22, 2020
Diet: Original
0 Helpful

Yum! Used Greektown seasoning with smoked hot paprika and some fire salt. Also used 4 cloves of garlic and added some onion. Can you tell I made this when I was congested :D

By: Julie
Posted: Mar 19, 2019
Diet: Original
0 Helpful

We made it with gluten free pasta. We loved it!

By: Lucie
Posted: Apr 18, 2018
Diet: Original
0 Helpful

Everyone loved this meal. I saved the red pepper for the adult plates. The next time I make this, I will reduce both liquids, as I had to really cook it down. I ended up adding an 8 Oz block of extra sharp cheddar to the meal. I did not add lemon to the broccoli as the kids freaked the last time. I didn't have leftovers to put away. :)

By: Jess
Posted: Jun 07, 2017
Diet: Original
0 Helpful