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.

Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 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.