Creamy Lemon Herb Ricotta Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Herb Ricotta Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Ricotta Pasta with Roasted Vegetables

Savor a luxurious yet wholesome pasta dish where velvety part-skim ricotta meets a medley of oven-roasted vegetables, all brought together with a splash of lemon and a sprinkle of fresh basil. This dish offers a delightful balance of creamy texture, zesty brightness, and hearty vegetables perfect for any meal.

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NUTRITION

549kcal
Protein
33.6g
Fat
19.6g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3/4 cup Part-Skim Ricotta

1 cup Cherry Tomatoes

1 small Zucchini

1/2 Red Bell Pepper

1 clove Garlic

1 tbsp Lemon Juice

1/4 cup Fresh Basil

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop cherry tomatoes, zucchini, and red bell pepper into bite-sized pieces; mince the garlic.

  • 3

    Toss the vegetables and garlic with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, cook the whole wheat pasta according to package instructions until al dente; drain and set aside.

  • 6

    In a large bowl, combine the cooked pasta with part-skim ricotta, lemon juice, and fresh basil. Stir until a creamy sauce forms.

  • 7

    Gently fold in the roasted vegetables and adjust salt and pepper to taste.

  • 8

    Serve warm, garnished with extra basil if desired.

Creamy Lemon Herb Ricotta Pasta with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Herb Ricotta Pasta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Ricotta Pasta with Roasted Vegetables

Savor a luxurious yet wholesome pasta dish where velvety part-skim ricotta meets a medley of oven-roasted vegetables, all brought together with a splash of lemon and a sprinkle of fresh basil. This dish offers a delightful balance of creamy texture, zesty brightness, and hearty vegetables perfect for any meal.

NUTRITION

549kcal
Protein
33.6g
Fat
19.6g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3/4 cup Part-Skim Ricotta

1 cup Cherry Tomatoes

1 small Zucchini

1/2 Red Bell Pepper

1 clove Garlic

1 tbsp Lemon Juice

1/4 cup Fresh Basil

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop cherry tomatoes, zucchini, and red bell pepper into bite-sized pieces; mince the garlic.

  • 3

    Toss the vegetables and garlic with olive oil, a pinch of salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, cook the whole wheat pasta according to package instructions until al dente; drain and set aside.

  • 6

    In a large bowl, combine the cooked pasta with part-skim ricotta, lemon juice, and fresh basil. Stir until a creamy sauce forms.

  • 7

    Gently fold in the roasted vegetables and adjust salt and pepper to taste.

  • 8

    Serve warm, garnished with extra basil if desired.