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Easy Ranch Pasta with Broccoli

I know what you're thinking. Ranch Pasta? Um, what?? Hear me out, though. I'm not talking about dumping a bunch of store-bought ranch dressing on your pasta, although if that's your jam, then you do you. What I'm talking about is the magic that happens when you mix some pasta water with some goat cheese and my Ranch Spice Blend to create a creamy/garlicky/herbal sauce that coats your pasta juuuuuust right. So put that bottle of Hidden Valley away, and let's get cooking!

Creamy Ranch Pasta with Broccoli

Serves 2 (generously)


  • 1 large crown of broccoli (about 1 pound), trimmed and cut into 1-inch pieces

  • 8 ounces pasta of choice (I've used orecchiette here, but this sauce would be delicious with pretty much any pasta shape)

  • 2 tablespoons extra virgin olive oil

  • 4-5 garlic cloves, thinly sliced

  • 1/2 medium red onion, diced

  • 4 ounces goat cheese, crumbled

  • 2 tablespoons Ranch Spice Blend

  • Zest of 1 lemon


Bring a large pot of salted water to a boil. Add broccoli and cook until crisp-tender (about 2 minutes). Use a slotted spoon to transfer broccoli to an ice bath to stop cooking. Drain and squeeze gently to remove excess water. Set aside.

Add pasta to pot and cook according to package instructions. Reserve about a 1/2 cup of pasta water. Drain pasta and set aside.

Heat oil in a large skillet over medium heat. Add garlic and onion and cook, stirring occasionally, until onion is translucent. Add about 1/4 cup of reserved pasta water, the goat cheese, and the Ranch Spice Blend and stir to combine. Add reserved broccoli and pasta and toss/stir to coat. Add more pasta water as needed to get to a saucy but not watery consistency. Sprinkle with lemon zest and serve immediately.

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