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Vegetarian Recipes

Whole Wheat Rotini with Broccolini and Sun-Dried Tomatoes

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Whole Wheat Rotini with Broccolini & Sun-Dried Tomatoes
This meal will take you 25 minutes to make, start to finish. Prep time included. I felt the need to state that right off the bat. 25 minutes! For a delicious home cooked dinner!

One thing I never hear people say is, “You know what I need? I need some complicated recipes that take a lot of time to make. And they should have really long lists of ingredients too!” No, everyone wants easy. Not Taco Bell easy, but who wants to come home from work and spend 2 hours cooking dinner? No one! I’m a food blogger and cooking is kind of my job and even I don’t like spending too much time on one meal.

Whole Wheat Rotini with Broccolini and Sun-Dried Tomatoes
So this recipe is simple. And there aren’t many ingredients either. (Woo hoo!) Although I made this with whole wheat rotini, you can use any kind of pasta you have on hand. If you don’t want to buy broccolini, use a crown of broccoli instead. You can sub out the pine nuts with walnuts or almonds. This recipe is agreeable like that.

Are you looking for more 30 minute or less recipes? Well hey, I just happen to have some! Here are 10 more quick, easy meal ideas:

Oh-So-Easy Broccoli Cheddar Pot Pies
Baby Bella and Kale Casserole
Thai Red Curry Soup
French Bread Pizza with Pesto & Sun-Dried Tomatoes
Spicy Mango Pizza with Black Beans & Zucchini
Stovetop Pesto Mac
Loaded Veggie Nachos with Portabella Mushroom Meat
Veggie & Tempeh Sloppy Joes
Pear & Sharp Cheddar Grilled Cheese Sandwich
Mushroom & Zucchini Quesadillas with Cilantro Pesto

Do you have a favorite quick, easy vegetarian recipe? Share it in the comments below–links are welcome!

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Whole Wheat Rotini with Broccolini and Sun-Dried Tomatoes

Whole Wheat Rotini with Broccolini and Sun-Dried Tomatoes

An easy, delicious pasta dinner that’s ready in about 25 minutes. If you can’t find broccolini at your grocery store, use a crown of broccoli instead.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

  • 8 oz. whole wheat rotini
  • 1 bunch broccolini, ends trimmed
  • 2 tbsp. extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1/4 c. pine nuts
  • pinch of red pepper flakes (optional)
  • 1/2 c. sliced sun-dried tomatoes
  • salt + pepper to taste
  • shaved or shredded Parmesan cheese (as much or as little as you like)

Instructions

  1. Cook rotini according to instructions on package. One minute before cook time is finished, drop broccolini into pot. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 2 minutes, until fragrant. Stir in pine nuts and red pepper flakes (if using) and cook about 2 minutes more. Stir in sun-dried tomatoes, pasta and broccolini, and season with salt and pepper. Remove from heat. Divide into bowls and garnish with shaved Parmesan cheese.
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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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