Lemon Ricotta Pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Steam your frozen broccoli for a few minutes in the microwave. Heat a skillet over medium heat, add a little olive oil and add the broccoli. Sauté a few minutes, cutting the florets into smaller pieces with the spatula. While the pasta & broccoli are cooking, combine ricotta, Parmesan cheese, lemon juice, lemon zest, olive oil, garlic powder, salt, & pepper. Stir until well combined. Turn off the burner and reserve 1 cup of the pasta water. Then drain pasta. Add the pasta back to the pot. Add the broccoli. Stir in ricotta lemon mixture and about ½ cup of the reserved pasta water. Continue to stir for a few minutes until the mixture is creamy. Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as needed. Serve and enjoy!