Lemon Ricotta Pasta with Vegetables

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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 370 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Plate and top with mozzarella.