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Easy Lemon Ricotta Pasta With Spring Veggies

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A light and creamy pasta dish made with ricotta, fresh lemon, and tender spring vegetables, offering a bright and comforting meal that comes together quickly.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

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)

Instructions

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Heat olive oil in a pan over medium heat and sauté garlic until fragrant.
  3. Add asparagus and cook for 3–4 minutes until tender-crisp.
  4. Stir in peas and spinach or zucchini and cook until just tender.
  5. In a bowl, mix ricotta, lemon zest, lemon juice, salt, and black pepper until smooth.
  6. Add cooked pasta to the pan with vegetables.
  7. Stir in the ricotta mixture, adding reserved pasta water as needed to loosen the sauce.
  8. Add grated Parmesan and fresh herbs, then toss until well combined.
  9. Serve warm with extra Parmesan if desired.

Notes

  • Add grilled chicken or shrimp for extra protein.
  • Include a small amount of butter for a richer sauce.
  • Use chili flakes for a subtle heat.
  • Shapes like penne or fettuccine hold the sauce well.
  • Add a splash of water or milk when reheating to maintain creaminess.

Nutrition

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