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Roasted Veggie Pasta with Fresh Basil and Lemon Ricotta Sauce
1 cup quartered and sliced red onion
1/3 cup thinly sliced and coarsely chopped fennel
1 tbsp. extra virgin olive oil
1 cup bite-size strips red bell pepper
2 cloves garlic, minced
1 tbsp. better-for-you buttery spread (such as Country Crock)
1 tbsp. flour
2/3 cup vegetable stock
3 tbsp. white wine
2 tbsp. Meyer lemon juice
1/4 cup good quality shredded or grated Parmesan cheese, plus extra for topping
Freshly ground sea salt and pepper to taste
1/2 of a (12- oz.) package einkorn spaghetti, cooked according to package directions
1/3 cup part-time ricotta cheese
Snipped fresh basil
Finely grated lemon zest
Once you’ve squeezed the juice from your lemon, add the halves to the pot of water when cooking the pasta for an extra hit of fresh lemon flavor!
2. Meanwhile, melt buttery spread in a large skillet over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in stock, wine and lemon juice; cook over medium heat for 3 to 5 minutes or until slightly thickened and saucy. Stir in Parmesan and season with salt and pepper, adding a little more stock if sauce is too thick.
3. Add pasta to skillet with sauce, then stir in vegetables; toss lightly to coat. Top hot pasta with small dollops of ricotta and garnish with basil, lemon zest and additional Parmesan.
293 calories, 13 g protein, 10 g total fat (3 g sat.), 35 g carbohydrate, 4 g fiber, 3 g sugar, 11 mg cholesterol, 216 mg sodium, 7 points