Lemon Ricotta Pasta with Vegetables

Name: Lemon Ricotta Pasta with Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 (16 ounce) package penne pasta; 0.25 cup unsalted butter; 1 (8 ounce) package sliced fresh mushrooms; 1 small red onion, diced; 0.5 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; 0.25 cup Parmesan cheese; 1 large lemon, zested and juiced; 0.25 cup cubed fresh mozzarella

4.1

(7)

7 Reviews

1 Photo

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!

Recipe by Kayla Kinney

Published on March 21, 2011

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

370	Calories
13g	Fat
49g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 370
% Daily Value *
Total Fat 13g	17%
Saturated Fat 8g	38%
Cholesterol 37mg	12%
Sodium 417mg	18%
Total Carbohydrate 49g	18%
Dietary Fiber 4g	13%
Total Sugars 4g
Protein 17g
Vitamin C 24mg	118%
Calcium 239mg	18%
Iron 3mg	15%
Potassium 424mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.