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Veggie Ricotta Pasta

March 30, 2011 By Julie 36 Comments


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.

 

Print

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 Pepper

Directions:

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.

Veggie Ricotta Pasta on Foodista

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Filed Under: Food, Main Course, Vegetarian Tagged With: 30 minute meal, basil, broth, food, garlic, Lemon, lemon pepper, oil, Pasta, pepper, recipe, ricotta, salt, spinach, Tomatoes, white wine

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Comments

  1. Lindsay @ Pinch of Yum says

    March 30, 2011 at 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!

    Reply
  2. fajas colombianas says

    March 30, 2011 at 11:56 am

    Ricotta cheese with a hint of lemon? I gotta try this one.

    Reply
  3. Jenna says

    March 30, 2011 at 12:08 pm

    Your pasta creation does indeed feel like springtime. If only Chicago understood that winter is over!

    Reply
  4. Christina says

    March 30, 2011 at 12:53 pm

    That sounds and looks delicious! Now if only it would warm up a bit here in DC!

    Reply
  5. Melissa R says

    March 30, 2011 at 2:24 pm

    MMmmmmmm!!! I just want to live in your kitchen : )

    Reply
  6. anne says

    March 30, 2011 at 2:44 pm

    LOVE those fresh, vibrant colors!! anne

    Reply
  7. Ma What's For Dinner says

    March 30, 2011 at 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.

    Reply
  8. Feast on the Cheap says

    March 30, 2011 at 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.

    Reply
  9. Sommer@ASpicyPerspective says

    March 30, 2011 at 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. 🙂

    Reply
  10. Mari's Cakes says

    March 30, 2011 at 4:19 pm

    I love it!! I am crazy with fresh basil…..and bow pasta! Lovely bowl.

    Reply
  11. Alison @ Ingredients, Inc. says

    March 30, 2011 at 4:32 pm

    Looks great!

    Reply
  12. Roz says

    March 30, 2011 at 7:51 pm

    this looks incredible! ricotta is such a versatile cheese! thanks for sharing!

    Reply
  13. Anna says

    March 30, 2011 at 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.

    Reply
  14. Robyn | Add a Pinch says

    March 30, 2011 at 9:25 pm

    Love this, Julie! And your photographs are stunning.

    Reply
  15. Liz says

    March 30, 2011 at 10:14 pm

    I too, love spring, and this dish looks like the perfect way to start off a new season. Beautiful photos!

    Reply
  16. Cookin' Canuck says

    March 30, 2011 at 11:56 pm

    What a wonderful, comforting dish. Perfect for a quick meal.

    Reply
  17. Mandy - The Complete Cook Book says

    March 31, 2011 at 12:27 am

    What a fabulous pasta – I love all the flavours.
    🙂 Mandy

    Reply
  18. Sanjeeta kk says

    March 31, 2011 at 1:30 am

    How refrshing the veggie pasta look. Lovely click, Julie.

    Reply
  19. Biren @ Roti n Rice says

    March 31, 2011 at 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.

    Reply
  20. Sylvie @ Gourmande in the Kitchen says

    March 31, 2011 at 8:55 am

    All those fresh flavors sound fantastic. I’m so ready for this kind of warm weather food!

    Reply
  21. Katerina says

    March 31, 2011 at 9:36 am

    The colors and the flavors in this pasta are delicious! It is fresh and healthy! I love it!

    Reply
  22. Maranda says

    March 31, 2011 at 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!

    Reply
  23. Joey @ Big Teeth & Clouds says

    March 31, 2011 at 8:32 pm

    That looks so yummy and summery. So sad that we’re still in the cold and needing the soups and stews!

    Reply
  24. jade1977 says

    April 2, 2011 at 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. 🙂

    Reply
  25. Esther says

    April 2, 2011 at 5:43 pm

    Yup, I’m gonna make this. Thank you! 🙂

    Reply
  26. Kerry says

    April 2, 2011 at 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…

    Reply
  27. grace says

    April 3, 2011 at 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.

    Reply
  28. a frog in the cottage says

    April 3, 2011 at 10:21 am

    My stomach is dancing inside me !! I’m craving for your pasta !!!

    Reply
  29. sophistimom says

    April 8, 2011 at 12:27 am

    This is just so perfect looking. I wish I could eat pasta like this every day.

    Reply
  30. Destiny says

    April 10, 2011 at 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!

    Reply
  31. Shaina says

    April 11, 2011 at 5:07 pm

    This was AMAZING!!!! LOVE LOVE LOVE <3

    Reply
  32. The Lucky Wife says

    April 12, 2011 at 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. 🙂

    Reply
  33. Sheila says

    May 12, 2011 at 12:27 pm

    Yum!!! Leftover ricotta can be used for breakfast…ricotta pancakes ate delicious with a touch of maple syrup

    Reply
  34. OmNomNom says

    July 8, 2011 at 10:20 pm

    I made this with whole wheat pasta, fat free ricotta, and extra garlic! It was delicious and so good for you!

    Reply

Trackbacks

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