"Lemony Spaghetti with Ricotta, Mixed Vegetables & Basil. This vegetarian meal is comfort food at it's best..flavor, veggies & protein all in one warming dish. (I used chickpea pasta to make it gluten free)"
Lemony Spaghetti with Ricotta, Mixed Vegetables and Basil
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Lighten up your spaghetti with a heaping dose of sautéed veggies! This simple vegetarian dish gets mixed with a warm lemony ricotta mixture for a boost of protein. Add basil for extra freshness, keeping some aside for garnish. If this isn't healthy comfort food, then we don't know what is.
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound spaghetti, gluten free, if desired
- 1 carrot, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 1/2 cups cherry tomatoes, halved
- 1 1/2 cups ricotta
- 1 cup grated Parmesan
- 1/3 cup olive oil
- 1 lemon, zested and juiced
- 1/3 cup torn basil
- Salt
- Black pepper
- Crushed red pepper flakes
Method
Step 1
Cook spaghetti until al dente. Drain, reserving 1/4 cup pasta water and keep warm.
Step 2
Meanwhile, lightly sauté the carrot, zucchini, bell pepper and tomatoes until soft.
Step 3
In a saucepan, mix together the ricotta, Parmesan, oil, lemon zest and juice, basil, reserved 1/4 cup pasta water, salt and pepper to taste. Heat gently until warm.
Step 4
Gently toss all ingredients together in a large bowl, then arrange on a serving platter. Sprinkle with red pepper flakes.