Veggie Ricotta Pasta

Veggie Ricotta Pasta

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  • Prep Time


  • Total Time


  • Servings



  • 8

    Oz. Dry Pasta, Cooked

  • 1

    tsp Lemon Pepper

  • ¾

    Cup Veggie or Chicken Broth

  • 1

    Tbsp Olive Oil

  • 2

    Cloves Garlic

  • 1

    Lemon, Squeezed

  • ¼

    Cup White Wine

  • 6

    Oz. Fresh Spinach

  • 1

    Bunch Basil, Chopped

  • 15

    Oz. Ricotta Cheese

  • 1

    Cup Cherry Tomatoes, Halved

  • ½

    tsp Salt

  • ¼

    tsp Pepper


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.


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