The Pasta with Ricotta and Vegetables is a very simple and quick first course to prepare. Ideal for those with little time, this dish is incredibly tasty and can be prepared literally in less than 15 minutes! The delicate taste of ricotta perfectly matches with seasonal vegetables (those you like the most), creating a perfect balance. If you want to try some delicious variations, you can enrich it by adding cubes of speck or ham according to your taste.
Come with me and let’s start Cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Pasta with Ricotta
- 7 oz pasta
- 7 oz ricotta
- 2 Carrots (Small)
- 2 stalks celery
- 2 zucchini (Small)
Steps for Pasta with Ricotta and Vegetables
Pour a drizzle of oil into the pan, wash, cut the vegetables and pour them in along with half a glass of water.
Cook over low heat with a lid for about 10-15 minutes. Add more hot water from the pot where you’ll cook the pasta if necessary.
The vegetables will be done when a fork can easily pierce them.
Salt the vegetables, add the pasta and ricotta to the pan along with half a glass of cooking water.
Mix all the ingredients well until combined.
And your Pasta is ready! A first course demonstrating how you can eat tasty and healthy even with very little time available.
I hope you appreciated the speed of this recipe. Let me know in the comments which vegetables you chose for your version and if you’ve tried the variation with speck!
Until the next recipe.
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