Lemony Spaghetti with Ricotta, Mixed Vegetables and Basil

"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)"
-- @lorindabreeze
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.


Prep time 10mins
Cook time 10mins
Serves or Makes: 4


  • 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


  • 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.