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National Pasta Day
- matthew jackson
- Oct 17
- 1 min read
Wisconsin Honey-Lemon Ricotta Pasta with Roasted Veggies
Celebrate National Pasta Day with a sweet, zesty, and creamy pasta dish that’s as refreshing as a Wisconsin autumn breeze. This recipe blends wildflower honey, bright lemon, creamy ricotta, and seasonal veggies into a craveable comfort dish that’s perfect warm or cold!
Ingredients:
12 oz penne or fusilli pasta
1 cup ricotta cheese
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
2 cups cherry tomatoes
1 zucchini, sliced
1 red bell pepper, chopped
2 Tbsp olive oil
Fresh basil for garnish (optional)
Instructions:
Roast the Veggies: Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, until tender and slightly caramelized.
Boil the Pasta: Cook pasta according to package instructions. Drain and set aside.
Make the Sauce: In a large bowl, combine ricotta, wildflower honey, lemon juice, lemon zest, Parmesan, and a pinch of salt and pepper. Mix until smooth and creamy.
Combine & Serve: Toss the warm pasta and roasted veggies into the ricotta-honey mixture until evenly coated. Serve warm or chilled, garnished with fresh basil.
Why We Love It:
This dish is a unique way to use honey in savory cooking, bringing a subtle sweetness that complements the tang of lemon and richness of ricotta. It’s simple, healthy, and makes for a perfect weeknight meal or lunch prep option.