Best Lemony Vegetables And Pasta Recipes

LEMON RICOTTA PASTA WITH VEGETABLES

Lemon Ricotta Pasta with Vegetables image

This is my "kitchen sink" pasta dish, you can use whatever veggies or cheeses you have on hand. The combo sounds a little odd but you'll be surprised of the amount of flavor you get!

Provided by Kayla Kinney

Categories Ingredients Dairy Recipes Cheese Recipes Ricotta Cheese Recipes

Time 40m

Yield 8

Number Of Ingredients 18

Ingredients

1 (16 ounce) package penne pasta
¼ cup unsalted butter
1 (8 ounce) package sliced fresh mushrooms
1 small red onion, diced
½ medium green bell pepper, diced
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon Italian seasoning, or more to taste
crushed red chili pepper to taste (optional)
3 cups fresh spinach, or to taste, stems removed
1 medium Roma tomato, diced
1 (15 ounce) carton ricotta cheese
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
¼ cup Parmesan cheese
1 large lemon, zested and juiced
¼ cup cubed fresh mozzarella

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
Plate and top with mozzarella.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 49.1 g, Cholesterol 36.9 mg, Fat 13 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 417 mg, Sugar 3.7 g

EASY PASTA PRIMAVERA RECIPE

Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories Main Course

Number Of Ingredients 16

Ingredients

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

Heat oven to 450 degrees F.
Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving