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Bright and fresh lemon ricotta pasta loaded with summer veggies! Make this on a day when you don’t feel like cooking, it comes together in a flash.
Lemon Ricotta Pasta with Summer Veggies
Ingredients
- 1 yellow onion, diced
- 16 oz white mushrooms, sliced
- 2 zucchinis, diced
- 1 tbsp olive oil
- 1 pound rigatoni
- 1 cup ricotta
- 1/2 cup parmesan cheese, grated
- 3 cups arugula
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp red pepper flakes
- 1 lemon, zested and juiced
Instructions
- Heat the olive oil in a large skillet over medium high heat.
- Add the onions and cook until translucent, 2-3 minutes, stirring occasionally.
- Add the mushrooms and cook until caramelized, 5-7 minutes, stirring occasionally.
- Add the zucchini and cook until caramelized, 3-5 minutes.
- While the veggies are cooking, cook the pasta according to package directions.
- Save a cup of pasta water before draining.
- Add the cooked veggies to the cooked and drained pasta.
- Add the ricotta, parmesan, and arugula and stir to combine.
- Season to taste with salt, pepper, red pepper flakes, lemon zest, and lemon juice.
Notes
The amounts I listed for seasonings are a great place to start but definitely adjust to your taste! If you don’t like spicy, go easy on the red pepper flakes.
This recipe would also be great with the addition of some summer corn and fresh basil!
If you make it, please leave a review and post a picture on instagram! Tag @brierightback so I can see what you made!
