Linguine with Ricotta and Mixed Vegetables

Name: Linguine with Ricotta and Mixed Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 320 g of Linguine; 2 Carrots; 2 Zucchini; 200 g of Green Beans; 200 g of Peas; 300 g of Ricotta Cheese; 2 tablespoons of Extra Virgin Olive Oil; q.b. of Salt; q.b. of White Pepper

Linguine with Ricotta and Mixed Vegetables is a delicious vegetarian pasta dish featuring zucchini, carrots, green beans, and peas as the main vegetables.

Recipe Linguine with Ricotta and Mixed Vegetables

Difficulty Easy
Preparation 15 minutes
Cooking 20 minutes
Servings for Serves 4

Linguine with Ricotta and Vegetables is an excellent Vegetarian First Course, perfect for entertaining guests. This Pasta with Vegetables recipe is truly simple – like all great recipes, the sauce finishes cooking just as the pasta becomes al dente.

Using Ricotta Cheese instead of cream creates a Light First Course ideal for summer. The starring vegetables are Zucchini, Carrots, Green Beans and Peas, enhanced by a base of finely chopped onion for extra flavor depth.

For other vegetarian pasta dishes featuring seasonal produce, try Pasta with Cherry Tomatoes, Olives and Feta or hearty Fusilli with Pumpkin and Vegetables.

Ingredients for Serves 4

320 g of Linguine
2 Carrots
2 Zucchini
200 g of Green Beans
200 g of Peas
300 g of Ricotta Cheese
2 tablespoons of Extra Virgin Olive Oil
q.b. of Salt
q.b. of White Pepper

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Method

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To prepare Linguine with Ricotta and Vegetables, start by bringing a large pot of salted water to boil. Add the pasta together with peas and trimmed green beans (if using frozen vegetables, they are already ready to use).
Clean the zucchini and carrots by washing them under running water and removing their ends. If using organic carrots, you can leave the skin on; otherwise, it’s recommended to peel them using a vegetable peeler. Cut them lengthwise into quarters and then slice them into rounds.
In a large pan, sauté the finely chopped onion in olive oil until translucent. Add the carrots and zucchini. Season lightly with salt and cook for about ten minutes, until the vegetables are cooked but still maintain a slight crunch.
When the pasta is ready, drain it together with the vegetables you cooked with it, reserving a cup of cooking water. Transfer everything to the pan with the sautéed vegetables and toss over high heat.
Finally, add the ricotta cheese and stir, gradually adding small amounts of the reserved cooking water until you achieve a smooth and creamy consistency. Finish with a generous grinding of black pepper. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

The Linguine with Ricotta and Vegetables recipe can be customized to your taste by adding or removing ingredients as you prefer. For example, they are excellent with the addition of red bell peppers for extra color and sweetness.

Tips

For a more flavorful sauce, prepare the Linguine with Ricotta and Vegetables using Pecorino (sheep’s milk) Ricotta, which has a stronger and more distinctive taste than cow’s milk ricotta.

Storage

The Linguine with Ricotta and Vegetables can be stored in the refrigerator for up to two days. When reheating, warm them in a pan adding a splash of water or milk to maintain the creamy consistency.