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20 Minute Lemon Ricotta Pasta with Broccoli
  • 1 lb. dry rigatoni (or pasta of choice)
  • 4 to 5 cups broccoli florets
  • 1 cup whole-milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 Tbsp. lemon zest, plus 3 Tbsp. lemon juice (from 1 to 2 lemons)
  • ½ to 1 tsp. chili flakes (depending on desired heat level)
  • ¾ tsp. kosher salt
  • ½ tsp. black pepper
  • subheading: Optional:
  • Sauteed boneless, skinless chicken breasts, cut into cubes
  • Sauteed shrimp
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