Zesty Lemon Ricotta Pasta With Spring Veg

Millie Looker

All ingredients available from your local Romeo’s

This zesty pasta dish will fill you up with comforting deliciousness, without being too rich… and the addition of spring greens means you’re getting some goodness into your body at the same time. It’s perfect for those warm spring nights!

Serves : 4 to 6 people (depending on how hungry you are!)


400g short pasta (something reasonably sturdy — pick your fave!)
1 cup ricotta
2 lemons
2 cloves garlic, finely chopped
1/2 head of broccoli, steamed until fork tender
1 bunch asparagus, steamed until fork tender
1 cup of frozen peas, cooked until tender
Chilli flakes
1 tablespoon capers


Bring a large pot of salted water to the boil. Add your pasta, and cook until al dente.

Drain pasta, reserving one cup of pasta water and set aside.

In a bowl, combine ricotta, and the juice and zest of one lemon. Season with salt and pepper, and stir until well mixed. Set aside.

Heat some olive oil in a pan over medium / high heat. Add garlic, capers and chilli flakes, and cook for one minute. Add asparagus, broccoli, and peas, and toss until coated in the flavoured oil.

Add cooked pasta and ricotta mixture to the pan, along with a quarter of a cup of the reserved pasta water. Toss until coated. If sauce seems too thick and clumpy, add more pasta water until you reach the desired consistency.

Serve immediately in large bowls, and top with a sprinkle of lemon zest and parmesan.


Note : if you’re not into that vego life, serve this pasta with some grilled chicken on top.

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