Creamy Ricotta Pasta


  • 1.5 c ricotta cheese, room temperature
  • 1/2 c (almond) milk, room temperature
  • 2T parmesan cheese, grated
  • zest of 1 lemon
  • 1/4t nutmeg
  • 1 green onion, chopped; or 2T chopped chives
  • 1/4c packed chopped parsley
  • 4T chopped, fresh basil
  • salt and pepper to taste
  • garlic powder

  • 1/4 small, yellow onion, sliced thinly
  • 1/4 small, red onion, sliced thinly
  • 1/2 bulb garlic, roasted and roughly chopped
  • 2-4 sundried tomatoes, diced
  • 1/4 red pepper, julienned
  • 1/4c cauliflower, cut into small florettes
  • 1/4c broccoli, cut into small florettes
  • 4T pine nuts
  • 2T margarine/butter
  • olive oil for frying


  1. Combine all ingredients for sauce in a blender and blend until smooth and thick like whipping cream. Season to taste and set aside.
  2. On medium heat (4), toast pine nuts in butter and season with salt and garlic powder. Remove from pan when lightly browned.
  3. Put water on to boil pasta and begin to cook noodles.
  4. Increase pan temperature to medium-high (6), and add about 1T of oil to the pan. Once oil is warm, add onions to the pan, toss with some freshly ground salt, and sautee until soft and golden.
  5. With 5 minutes or so left for the pasta, add remaining vegetables to the pan and raise heat to medium high (8) and sautee. Allow florettes to brown. Optional: Add 1/2T of oil from the sundried tomato jar.
  6. Turn off heat when bell pepper is cooked but still crisp. Add pine nuts to the vegetable mixture and combine.
  7. Drain pasta, return to pot, and toss with sauce.
  8. Plate pasta, and top with healthy serving of vegetable mixture. Top with freshly grated parmesan, black pepper, and fresh basil.