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Lemon Ricotta Pasta with Vegetables
Lemon Ricotta Pasta with Vegetables
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegetable pasta with creamy ricotta lemon sauce, customizable with any veggies on hand.
Ingredients:
  • 1 (16 ounce) package penne pasta
  • 0.25 cup unsalted butter
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 small red onion, diced
  • 0.5 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 1 teaspoon Italian seasoning, or more to taste
  • crushed red chili pepper to taste (optional)
  • 3 cups fresh spinach, or to taste, stems removed
  • 1 medium Roma tomato, diced
  • 1 (15 ounce) carton ricotta cheese
  • 1 pinch garlic powder, or to taste
  • 1 pinch onion powder, or to taste
  • 0.25 cup Parmesan cheese
  • 1 large lemon, zested and juiced
  • 0.25 cup cubed fresh mozzarella
Instructions:
  • Bring a pot of lightly salted water to a boil. Add penne and cook until al dente, about 11 minutes, stirring occasionally.
  • In a large skillet over medium heat, melt butter until it sizzles. Add mushrooms, onion, bell pepper, and garlic; saute until tender, about 5-10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red pepper flakes. Stir in spinach and tomato at the end and cook until spinach wilts.
  • Enhance the ricotta cheese with additional Italian seasoning, garlic powder, and onion powder. Stir the flavorful ricotta into the vegetable mixture along with Parmesan cheese, lemon zest, and lemon juice. Heat on medium-high until fully heated, about 3 to 5 minutes.
  • Garnish with fresh mozzarella.

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