Name: Easy Lemon Ricotta Pasta With Spring Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 300 g pasta (penne, spaghetti, or fettuccine); 1 cup ricotta cheese; 1 tbsp lemon zest; 2 tbsp lemon juice; 2 tbsp olive oil; 2 cloves garlic, minced; 1 cup asparagus, cut into pieces; 1/2 cup peas; 1 cup spinach or 1 small zucchini, sliced; 1/3 cup Parmesan cheese, grated; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh herbs (basil, parsley, or chives)

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I like making this Easy Lemon Ricotta Pasta With Spring Veggies when I want something light, creamy, and full of fresh flavor. The combination of ricotta, lemon, and tender vegetables creates a bright and comforting dish that comes together quickly.

Why You’ll Love This Recipe

I love how this pasta feels both creamy and refreshing at the same time. The ricotta makes it smooth without being heavy, and the lemon adds a fresh, zesty kick. I also enjoy how easy it is to customize with whatever spring vegetables I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (such as penne, spaghetti, or fettuccine)
ricotta cheese
lemon zest
lemon juice
olive oil
garlic, minced
asparagus, cut into pieces
peas
spinach or zucchini
Parmesan cheese, grated
salt
black pepper
fresh herbs (basil, parsley, or chives)

Directions

I start by cooking the pasta in salted boiling water until al dente. I reserve a bit of pasta water before draining.

While the pasta cooks, I sauté garlic in olive oil over medium heat. I add the asparagus and cook until tender-crisp, then stir in the peas and spinach or zucchini.

In a bowl, I mix ricotta cheese with lemon zest, lemon juice, salt, and pepper to create a creamy sauce.

I add the cooked pasta to the pan with the vegetables, then stir in the ricotta mixture. I use a splash of reserved pasta water to loosen the sauce and help it coat the pasta evenly.

I finish by adding grated Parmesan cheese and fresh herbs, then toss everything together and serve warm.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: about 25–30 minutes

Variations

I sometimes add grilled chicken or shrimp for extra protein. When I want more richness, I include a bit of butter in the sauce. I also like adding chili flakes for a subtle heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or milk and warm it gently on the stove to keep the sauce creamy.

FAQs

Can I use a different type of cheese?

Yes, I sometimes substitute part of the ricotta with mascarpone or cream cheese.

What pasta works best?

I like using shapes that hold the sauce well, like penne or fettuccine.

Can I make this ahead of time?

I prefer making it fresh, but I can prepare components ahead and combine them later.

Is this dish heavy?

I find it lighter than cream-based pastas because of the ricotta and lemon.

Can I make it vegetarian?

Yes, it’s already vegetarian as long as I use vegetarian-friendly cheese.

Conclusion

I find this Easy Lemon Ricotta Pasta With Spring Veggies to be a fresh and satisfying meal that’s perfect for busy days or relaxed dinners. It’s simple, flavorful, and a great way to enjoy seasonal ingredients.