Lemon Ricotta Pasta

Lemon Ricotta Pasta

Kayla Kinney

"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 suprised of the amount of flavor you get!"
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Boil pasta according to directions on the package and set aside.
  2. Use 1/2 teaspoon of the butter to sauté the diced/chopped onion, mushroom, bell pepper, minced garlic, add salt, pepper and spices. Add tomato and spinach a few minutes before done.
  3. Add veggies, butter, lemon, ricotta (I like to season it with Italian seasoning, garlic powder, and onion powder)and parmesan, heat over medium high until heated all the way through.
  4. Plate and top with mozzarella.


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