Creamy Fusilli with Sundried Tomatoes, Ricotta, and Peas
with balsamic roasted broccoli
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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!
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!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.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.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 :D0 Helpful
We made it with gluten free pasta. We loved it!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. :)0 Helpful