Creamy Lemon Garlic Vegetarian Pasta with Roasted Veggies

• 12 oz penne pasta
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach, roughly chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 lemon, zested and juiced
• 1/4 cup pasta cooking water
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Toss diced zucchini, red bell pepper, and cherry tomatoes with half the olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, stirring halfway through, until tender and slightly caramelized.
2. Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/4 cup of pasta cooking water before draining.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant but not browned.
4. Lower the heat and add the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice to the skillet. Stir well to create a creamy sauce. Slowly add reserved pasta water as needed to thin the sauce and help it coat the pasta evenly.
5. Add the cooked pasta and roasted vegetables to the skillet. Gently toss to coat everything in the creamy lemon garlic sauce. Stir in chopped spinach until just wilted, about 1-2 minutes.
6. Adjust seasoning with salt and freshly ground black pepper to taste. Remove from heat.
7. Serve immediately, garnished with fresh basil leaves if desired. Enjoy warm!

Chef tips

• Roast the vegetables evenly by cutting them to similar sizes to ensure consistent cooking.
• If you prefer a vegan version, substitute ricotta with a plant-based ricotta alternative and Parmesan with nutritional yeast.
• Reserve some pasta water to adjust sauce consistency; it helps the sauce cling better to the pasta.
• Add a pinch of red pepper flakes for a mild kick — omit for kids or those sensitive to spice.