Bright and Fresh: Lemon Ricotta Pasta Primavera Recipe

Lemon ricotta pasta with vegetables is a celebration of spring and summer flavors. It’s a light, bright, and incredibly satisfying dish that’s perfect for a quick weeknight dinner or an elegant weekend lunch. The creamy ricotta cheese is infused with the zing of lemon, creating a luscious sauce that clings beautifully to pasta and tender vegetables. This recipe is versatile, allowing you to use your favorite seasonal vegetables. Feel free to experiment and adapt it to your taste preferences!

Why You’ll Love This Lemon Ricotta Pasta Primavera

* **Quick and Easy:** This dish comes together in under 30 minutes, making it ideal for busy weeknights.
* **Fresh and Flavorful:** The combination of lemon, ricotta, and fresh vegetables creates a vibrant and delicious flavor profile.
* **Versatile:** You can easily customize this recipe with your favorite vegetables or protein.
* **Vegetarian-Friendly:** This dish is naturally vegetarian and can easily be made vegan with a few simple substitutions.
* **Comfort Food with a Twist:** It’s a comforting pasta dish that feels light and refreshing.

Ingredients You’ll Need

* **Pasta:** 1 pound of your favorite pasta shape (penne, fusilli, rigatoni, or farfalle all work well).
* **Ricotta Cheese:** 1 cup of whole milk ricotta cheese (for the creamiest texture).
* **Lemon:** 1 large lemon (for zest and juice).
* **Garlic:** 2 cloves, minced.
* **Olive Oil:** 2 tablespoons.
* **Vegetables:** About 4 cups of mixed vegetables, such as:
* Asparagus, trimmed and cut into 1-inch pieces
* Broccoli florets
* Peas (fresh or frozen)
* Zucchini, diced
* Bell peppers, diced
* Cherry tomatoes, halved
* Spinach or kale, chopped
* **Parmesan Cheese:** 1/4 cup, grated (optional, for serving).
* **Fresh Herbs:** 1/4 cup, chopped (such as basil, parsley, or chives).
* **Red Pepper Flakes:** 1/4 teaspoon (optional, for a little heat).
* **Salt and Pepper:** To taste.
* **Pasta Water:** Reserved after cooking pasta

Equipment You’ll Need

* Large pot
* Large skillet or sauté pan
* Lemon zester
* Lemon juicer
* Colander

Step-by-Step Instructions

Here’s a detailed guide to making the most delicious lemon ricotta pasta primavera:

**1. Cook the Pasta:**

* Bring a large pot of salted water to a boil.
* Add the pasta and cook according to package directions until al dente.
* Before draining, reserve about 1 cup of pasta water. This starchy water will help create a creamy sauce.
* Drain the pasta and set aside.

**2. Prepare the Vegetables:**

* While the pasta is cooking, prepare the vegetables. Wash and chop them into bite-sized pieces.
* If using vegetables that require longer cooking times (like broccoli or asparagus), blanch them briefly in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. This will help them retain their color and crispness.

**3. Make the Lemon Ricotta Sauce:**

* In a large skillet or sauté pan, heat the olive oil over medium heat.
* Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
* Add the prepared vegetables to the skillet and cook for 5-7 minutes, or until they are tender-crisp. Stir occasionally to ensure even cooking.
* Reduce the heat to low. Add the ricotta cheese, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using) to the skillet.
* Stir until the ricotta cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little pasta water to thin it out.

**4. Combine Pasta and Sauce:**

* Add the cooked pasta to the skillet with the lemon ricotta sauce and vegetables.
* Toss gently to coat the pasta evenly with the sauce. Add more pasta water if needed to achieve your desired consistency.

**5. Garnish and Serve:**

* Serve the lemon ricotta pasta immediately.
* Garnish with grated Parmesan cheese (optional) and fresh chopped herbs.

Tips for the Best Lemon Ricotta Pasta

* **Use High-Quality Ricotta:** Opt for whole milk ricotta cheese for the best flavor and texture. Drain the ricotta well before using it to prevent a watery sauce. If you can find it, fresh ricotta from a local Italian deli is the absolute best option.
* **Don’t Overcook the Pasta:** Cook the pasta al dente, meaning “to the tooth.” It should be slightly firm and not mushy. Overcooked pasta will become sticky and won’t hold the sauce as well.
* **Reserve Pasta Water:** This starchy water is essential for creating a creamy and emulsified sauce. Don’t skip this step!
* **Adjust the Lemon to Taste:** The amount of lemon you use will depend on your personal preference. Start with the juice of half a lemon and add more to taste.
* **Season Generously:** Don’t be afraid to season the sauce well with salt and pepper. This will enhance the flavors of the other ingredients.
* **Add Some Heat:** A pinch of red pepper flakes adds a nice touch of heat to this dish. If you’re not a fan of spice, you can omit it.
* **Get Creative with Vegetables:** Feel free to use any seasonal vegetables you like. Some other great options include mushrooms, spinach, sugar snap peas, or roasted red peppers.
* **Add Protein:** If you want to add some protein to this dish, consider adding grilled chicken, shrimp, or sausage.
* **Make it Vegan:** To make this dish vegan, use a vegan ricotta cheese alternative and omit the Parmesan cheese.
* **Serve Immediately:** Lemon ricotta pasta is best served immediately. The sauce can become thick if it sits for too long.

Variations and Substitutions

* **Add Protein:** Grilled chicken, shrimp, Italian sausage, or chickpeas can be added for a more substantial meal.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
* **Make it Creamier:** Stir in a tablespoon or two of heavy cream or mascarpone cheese for an extra rich sauce.
* **Add Sun-Dried Tomatoes:** Sun-dried tomatoes add a burst of intense flavor to the pasta. Add about 1/4 cup of chopped sun-dried tomatoes to the sauce.
* **Use Different Herbs:** Experiment with different herbs like oregano, thyme, or rosemary.
* **Add Pesto:** A spoonful of pesto adds a vibrant green color and a nutty, herby flavor to the pasta.
* **Use Different Cheese:** Instead of ricotta, you can use mascarpone or goat cheese.

Serving Suggestions

Lemon ricotta pasta primavera is a versatile dish that can be served as a main course or a side dish.

* **Main Course:** Serve with a simple green salad and crusty bread.
* **Side Dish:** Serve alongside grilled chicken, fish, or steak.
* **Potluck Dish:** This pasta is perfect for potlucks and gatherings. It can be served warm or at room temperature.
* **Lunch:** Pack leftovers for a delicious and satisfying lunch.

Make-Ahead Instructions

While this pasta is best served fresh, you can prepare some of the components ahead of time:

* **Vegetables:** Chop the vegetables up to a day in advance and store them in an airtight container in the refrigerator.
* **Lemon Ricotta Sauce:** The sauce can be made up to a day in advance and stored in an airtight container in the refrigerator. Reheat gently before adding the pasta.

**Note:** The pasta is best cooked fresh, as it can become sticky if stored for too long.

Storage Instructions

* **Leftovers:** Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the pasta gently in a skillet over medium heat, adding a little water or broth if needed to prevent it from drying out. You can also reheat it in the microwave.

Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 15-20 grams
* Fat: 20-25 grams
* Carbohydrates: 50-60 grams
* Fiber: 5-7 grams

Lemon Ricotta Pasta Primavera Recipe Card

**Yields:** 4-6 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 1 pound pasta (penne, fusilli, rigatoni, farfalle)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 4 cups mixed vegetables (asparagus, broccoli, peas, zucchini, bell peppers, cherry tomatoes, spinach)
* 1 cup whole milk ricotta cheese
* 1 large lemon, zest and juice
* 1/4 cup grated Parmesan cheese (optional)
* 1/4 cup fresh herbs, chopped (basil, parsley, chives)
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* 1 cup pasta water, reserved

**Instructions:**

1. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2. Prepare vegetables by washing and chopping them. Blanch tougher vegetables like broccoli or asparagus for 2-3 minutes in boiling water, then transfer to an ice bath.
3. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds, until fragrant.
4. Add vegetables to the skillet and cook for 5-7 minutes, until tender-crisp.
5. Reduce heat to low. Add ricotta cheese, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using).
6. Stir until the ricotta cheese is melted and the sauce is smooth. Add pasta water to thin if needed.
7. Add cooked pasta to the skillet and toss gently to coat with sauce. Add more pasta water if needed.
8. Serve immediately. Garnish with Parmesan cheese (optional) and fresh herbs.

Enjoy this delightful Lemon Ricotta Pasta Primavera! It’s a guaranteed crowd-pleaser and a fantastic way to enjoy the flavors of spring and summer.