Easy Ricotta Pasta with Veggies
This easy ricotta pasta is creamy, packed with nutritious veggies, and comes together quickly for a healthy and satisfying meal any night of the week.
Equipment
- 1 Large Skillet
Ingredients
Main Ingredients
- 8 oz Pasta your choice
- 1 cup Ricotta cheese creamy
- 0.5 cup Parmesan cheese grated
- 1 tablespoon Olive oil
- 2 cloves Garlic minced
- 1 Zucchini diced
- 1 Red bell pepper diced
- 1 cup Spinach
- to taste Salt
- to taste Black pepper
- 0.25 teaspoon Red pepper flakes optional
Instructions
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add zucchini and red bell pepper. Cook for 5–7 minutes until tender.
- Stir in spinach and cook until wilted.
- Lower heat to low, add ricotta and Parmesan. Stir until smooth and heated through.
- Add cooked pasta to skillet and toss to coat evenly.
- Season with salt, black pepper, and red pepper flakes if using.
- Garnish with fresh basil and serve hot.
Notes
For a lighter version, swap ricotta with cottage cheese, or use frozen pre-cut veggies to save prep time. Add a splash of reserved pasta water to adjust sauce texture as needed. Store leftovers in fridge or freezer for easy, healthy meals later.