This lemon and herb ricotta pasta primavera takes the classic veggie dish and adds some irresistible creaminess.
Pasta primavera is a Spring Italian dish that aims to celebrate seasonal vegetables at their best.
It’s packed with a variety of veggies with a light, pasta water-based sauce that brings the whole dish together. It’s topped with Parmesan cheese to finish the dish off with a little indulgence.
In our version, we have added a creamy element to the sauce with lemony ricotta that is brightened with fresh thyme and basil. This compliments the crunchy veggies and adds a zesty tang to the dish.
Why you will love this Pasta Primavera recipe…
Lemon-Herb Ricotta Pasta Primavera
Ingredients
For the Pasta & Veggies:
- 12 oz pasta (fettuccine, penne, or farfalle)
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- ½ red onion, thinly sliced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt & black pepper, to taste
- ½ tsp red pepper flakes (optional)
For the Lemon-Herb Ricotta Sauce:
- 1 cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1/2 lemon
- ¼ cup fresh basil, chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- ⅓ cup reserved pasta water (adjust as needed)
- Salt & pepper, to taste
For Serving:
- Extra Parmesan cheese
- Fresh basil leaves
- Lemon wedges
Instructions
Ingredients
- Preheat oven to 425°F (220°C). Toss zucchini, squash, cherry tomatoes, red bell pepper, and red onion with olive oil, garlic, salt, black pepper, and red pepper flakes. Spread onto a baking sheet and roast for 15-20 minutes, until slightly caramelized.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/3 cup pasta water before draining.
- In a bowl, whisk together ricotta, Parmesan, lemon zest, lemon juice, basil, and thyme. Season with salt and pepper. If needed, add a splash of pasta water for a smooth, creamy consistency.
- Return the drained pasta to the pot. Add the roasted vegetables and pour in the ricotta sauce. Toss everything together, using reserved pasta water as needed to create a silky sauce.
- Divide into bowls and top with extra Parmesan, fresh basil, and a squeeze of lemon. Serve warm and enjoy the creamy, bright, and herbaceous flavors!
Nutrition
Serving Suggestions
This pasta has everything you need in one dish, so there’s no need for extra sides. You can serve it alongside some crusty toasted bread but it’s not essential.
Expert Tips 🧑🍳
Storage Suggestions
Pasta Primavera FAQs
Why is it called pasta primavera?
Primavera is the Italian word for Spring. This pasta features seasonal spring vegetables, hence its name.
Is Primavera the same as Alfredo?
These are two very different dishes. Pasta primavera has a sauce made from pasta water with some creamy elements added in some versions. It contains a medley of Spring vegetables. Alfredo is a heavy roux-based sauce made with whole milk or heavy cream. It contains just ham and mushrooms.
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