Broccoli, beans and almonds with lemon ricotta
This dish features tender-crisp broccoli and green beans, topped with creamy lemon ricotta and crunchy toasted almonds, offering a fresh and vibrant combination of flavours. It's perfect as a light main or a nutritious side dish, effortlessly bringing together textures and taste.
Cook time 15 min
Prep time 5 min
Ingredients:
8 oz broccoli1 cup green beans
1/3 cup ricotta cheese
1 tbsp lemon juice
1 tbsp almonds
Broccoli, beans, and almonds with lemon ricotta is a healthy and delicious dish that's perfect for any meal. Packed with nutrients and bursting with flavors, this recipe combines fresh vegetables with creamy lemon ricotta and crunchy almonds. Whether you're looking for a light lunch or a tasty side dish, this recipe is an excellent choice.
Instructions:
- Rinse the broccoli under cold water and pat dry. Cut the broccoli into bite-sized florets.
- Rinse the green beans under cold water and pat dry. Trim the ends of the green beans and cut them in half if they are long.
- Fill a large pot with water and bring it to a boil. Add a pinch of salt to the boiling water.
- Add the broccoli florets to the boiling water and cook for about 3-4 minutes until they are tender-crisp.
- Use a slotted spoon to remove the broccoli from the pot, and immediately transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In the same boiling water, add the green beans and cook for about 4-5 minutes until they are tender-crisp.
- Remove the green beans with a slotted spoon and transfer them to the bowl of ice water. Once cooled, drain and set aside.
- In a dry skillet over medium heat, add the sliced or slivered almonds.
- Toast the almonds, stirring frequently, for about 2-3 minutes until they are golden brown and fragrant.
- Remove the skillet from heat and set the almonds aside to cool.
- In a small bowl, combine the ricotta cheese and lemon juice. Mix well until the ricotta is smooth and creamy.
- Season with a pinch of salt and pepper to taste, if desired.
- In a large bowl, combine the cooked broccoli and green beans.
- Add the lemon ricotta mixture and gently toss until the vegetables are evenly coated.
- Sprinkle the toasted almonds over the top.
- Transfer the mixture to a serving platter or individual plates.
- Serve immediately as a side dish or a light main course.
This Broccoli, beans, and almonds with lemon ricotta recipe is a simple yet flavorful dish that is sure to impress. It's easy to prepare and makes for a nutritious meal. Enjoy the fresh, creamy, and crunchy textures together, and don't forget to experiment with your own twists to make this dish your own!
Broccoli, beans and almonds with lemon ricotta FAQ:
Cook the broccoli for about 3-4 minutes until tender-crisp, and the green beans for 4-5 minutes. This ensures they remain vibrant and slightly crunchy.
You can substitute ricotta with cottage cheese, cream cheese, or Greek yogurt for a similar creamy texture. Adjust the seasoning to taste.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, avoid storing the almonds with the mixture.
A small to medium skillet works well for toasting almonds. Ensure it’s dry and heat it over medium heat for even toasting.
Yes, you can use frozen broccoli and green beans. Just cook them according to the package instructions, but be mindful not to overcook.
Cooking Tips:
- For a more intense flavor, you can roast the broccoli and green beans instead of steaming them.
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes until golden brown to enhance their flavor.
- Use fresh lemon juice for the best taste in the ricotta mixture.
- You can substitute the ricotta cheese with a dairy-free alternative if you prefer.
- Add a pinch of salt and pepper to the ricotta for added seasoning.
Nutrition Facts
4 ServingsCalories 90kcal
Protein 5g
Carbohydrates 9g
Fiber 3.39g
Sugar 2.92g
Fat 3.70g
More recipes
Garlic & lemon roasted vegetable medley
A zesty garlic and lemon roasted vegetable medley.
05 May 2026Swiss chard with almonds and raisins
A delicious combination of Swiss chard, almonds, and raisins.
05 May 2026Warm roast potato salad
A warm roast potato salad with olives, capers, and fresh parsley.
05 May 2026Coriander and cumin spiced baby carrots
Roasted baby carrots with coriander and cumin spices.
05 May 2026Chargrilled eggplant and tomato bake
A hearty chargrilled vegetable bake with mozzarella cheese.
05 May 2026Garlic and fennel roast potatoes
Crispy garlic and fennel roast potatoes, perfect as a side.
05 May 2026