Veggie Ricotta Pasta
Whether the temperature outside registers it or not, it’s officially springtime across the country. Down here in the South the beginnings of foliage are starting to show and the first flowers of the season are in full bloom.
Spring is my favorite time of year. I love watching life blossom back into view and bring the promise of warmer days. Leaves make themselves visible, flowers open their petals to drink in the springtime sunshine and birds start to look for the perfect nesting area to expand their family. I feel as though we wake up a bit too. We shed our extra layers, spend more time outside enjoying the warming days, and begin to put away our hearty soups and stews in exchange for lighter fare.
This dish was inspired by my adoration of the changing season. With fresh basil, spinach, and tomatoes all present and swirled around the pleasurable taste of ricotta cheese, a bite of this meal makes me instantly blithe to say goodbye to winter and hello to the warmer months ahead.
There are only a few steps involved in making this pasta; another reason I find a smile creeping onto my face when I make it. Start off by dropping in a smattering of ingredients and spices. Think garlic, white wine, lemon juice, and chicken broth to name a few.
Add in a few large handfuls of fresh spinach and basil. There’s just something so right about all that green goodness. Wouldn’t you agree?
Once it’s wilted down, you’ll stir in a batch of cooked noodles.
Finish the whole dish off by adding a handful of freshly halved cherry tomatoes and some ricotta cheese.
Stir it up until just incorporated and then prepare to enjoy a bowl full of springtime goodness.
Veggie Ricotta Pasta
Total Time: 20 min
Ingredients:
8 Oz. Dry Pasta, Cooked
1 tsp Lemon Pepper
3/4 Cup Veggie or Chicken Broth
1 Tbsp Olive Oil
2 Cloves Garlic
1 Lemon, Squeezed
1/4 Cup White Wine
6 Oz. Fresh Spinach
1 Bunch Basil, Chopped
15 Oz. Ricotta Cheese
1 Cup Cherry Tomatoes, Halved
1/2 tsp Salt
1/4 tsp PepperDirections:
Over medium heat add to a pan the broth, olive oil, garlic, lemon juice, lemon pepper, white wine, salt and pepper.
Allow it to heat up for a minute or two and then add in the spinach and basil. Let cook until wilted.
Add in the cooked pasta and stir it to coat completely. Remove from heat and stir in the ricotta and the tomatoes.
Add additional salt if needed and serve.
Lindsay @ Pinch of Yum — March 30, 2011 @ 8:27 am
I am all over ricotta lately. And by lately I mean this whole year. I use it in everything! And I especially love using it in pasta (like you have done here)! I love your addition of lemon, too!
fajas colombianas — March 30, 2011 @ 11:56 am
Ricotta cheese with a hint of lemon? I gotta try this one.
Jenna — March 30, 2011 @ 12:08 pm
Your pasta creation does indeed feel like springtime. If only Chicago understood that winter is over!
Christina — March 30, 2011 @ 12:53 pm
That sounds and looks delicious! Now if only it would warm up a bit here in DC!
Melissa R — March 30, 2011 @ 2:24 pm
MMmmmmmm!!! I just want to live in your kitchen : )
anne — March 30, 2011 @ 2:44 pm
LOVE those fresh, vibrant colors!! anne
Ma What's For Dinner — March 30, 2011 @ 3:53 pm
Ok, I’m just going to come right out and say this…I’m weird and I hate ricotta cheese! I know, I know…I’ve tried to like it. I really have. I just CAN’T DO IT! It sure looks good though…
The boys like it. Maybe I’ll make this for them.
Feast on the Cheap — March 30, 2011 @ 3:56 pm
I love ricotta pasta – my own mom makes a killer spinach ricotta pasta that tastes a little bit like spinach-artichoke dip, only it’s WAY healthier. This looks fabulous!
PS – made your tomatillo salsa verde this afternoon. Dy-no-mite.
Sommer@ASpicyPerspective — March 30, 2011 @ 4:12 pm
Yay for spring! It always feels so long coming. This looks lovely, and what’s even better…simple!
PS~Your silver is very pretty.
Mari's Cakes — March 30, 2011 @ 4:19 pm
I love it!! I am crazy with fresh basil…..and bow pasta! Lovely bowl.
Alison @ Ingredients, Inc. — March 30, 2011 @ 4:32 pm
Looks great!
Roz — March 30, 2011 @ 7:51 pm
this looks incredible! ricotta is such a versatile cheese! thanks for sharing!
Anna — March 30, 2011 @ 8:16 pm
Oh I’ve got to know where you got that gorgeous little pie pot, it is stunning. I love it. Oh and the dish looks great too. Oh how I wish Spring were here for us.
Robyn | Add a Pinch — March 30, 2011 @ 9:25 pm
Love this, Julie! And your photographs are stunning.
Liz — March 30, 2011 @ 10:14 pm
I too, love spring, and this dish looks like the perfect way to start off a new season. Beautiful photos!
Cookin' Canuck — March 30, 2011 @ 11:56 pm
What a wonderful, comforting dish. Perfect for a quick meal.
Mandy - The Complete Cook Book — March 31, 2011 @ 12:27 am
What a fabulous pasta – I love all the flavours.
Mandy
Sanjeeta kk — March 31, 2011 @ 1:30 am
How refrshing the veggie pasta look. Lovely click, Julie.
Biren @ Roti n Rice — March 31, 2011 @ 8:52 am
I am all for warmer weather and this dish is perfect to usher in the new season. Love all the nutritious in gredients in it.
Sylvie @ Gourmande in the Kitchen — March 31, 2011 @ 8:55 am
All those fresh flavors sound fantastic. I’m so ready for this kind of warm weather food!
Katerina — March 31, 2011 @ 9:36 am
The colors and the flavors in this pasta are delicious! It is fresh and healthy! I love it!
Maranda — March 31, 2011 @ 5:32 pm
You had me at garlic and white wine. I love how beautiful this dish is and can just imagine the taste! Delicious!
Joey @ Big Teeth & Clouds — March 31, 2011 @ 8:32 pm
That looks so yummy and summery. So sad that we’re still in the cold and needing the soups and stews!
jade1977 — April 2, 2011 @ 9:13 am
Just wondering how many servings you think this should make. i really need to know calorie information, which I can figure out myself using http://www.nutritiondata.com, but I need to know how many servings. Thanks! and this look beautiful and yummy.
Esther — April 2, 2011 @ 5:43 pm
Yup, I’m gonna make this. Thank you!
Kerry — April 2, 2011 @ 7:22 pm
Just a wee message from a first-time reader to say that I love your style of writing. Your prose is really elegant-descriptive without being overblown or flowery. I reckon the word for it is ‘considered’. As for the recipe-for a cash-strapped uni student it sounds like a brilliant idea to feed a bunch of friends with…I would be tempted to stir in some green or sundried tomato pesto, or some harissa, then put it under the grill for a few minutes with a parmesan/pangratta topping…
grace — April 3, 2011 @ 2:22 am
that’s a bowl of creamy goodness, julie, and i love how easily it all comes together! ricotta is terribly underused in my home.
a frog in the cottage — April 3, 2011 @ 10:21 am
My stomach is dancing inside me !! I’m craving for your pasta !!!
sophistimom — April 8, 2011 @ 12:27 am
This is just so perfect looking. I wish I could eat pasta like this every day.
Destiny — April 10, 2011 @ 3:26 pm
Just wanted you to know that we made this dish in our house last week and the whole family loved it. Well, the 3 year old threw a random fit and decided she wasn’t going to eat dinner on this particular night and then proceeded to eat two servings of it for lunch the next day so I know it was a hit. Thanks for sharing your recipes!
Shaina — April 11, 2011 @ 5:07 pm
This was AMAZING!!!! LOVE LOVE LOVE <3
The Lucky Wife — April 12, 2011 @ 11:59 am
Looks delicious… would love for you to link it in our Star Recipes Collection! Came to look at your Cherry Almond Scones from Foodie View… really wanna make that one sometime soon.
Sheila — May 12, 2011 @ 12:27 pm
Yum!!! Leftover ricotta can be used for breakfast…ricotta pancakes ate delicious with a touch of maple syrup
OmNomNom — July 8, 2011 @ 10:20 pm
I made this with whole wheat pasta, fat free ricotta, and extra garlic! It was delicious and so good for you!
When your daughter is a dietitian…(+ Weekly Menu) | Prevention RD — October 2, 2011 @ 7:12 am
[…] Thursday: Veggie Ricotta Pasta […]
Homemade Pumpkin Spice Latte + Weekly Menu | Prevention RD — October 9, 2011 @ 7:03 am
[…] Veggie Ricotta Pasta (roll-over from last […]