Red Lentil Rotini with Lemony Ricotta, Peas and Greens

ricotta rotelle (23)
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Red Lentil Rotelle with Lemony Ricotta, Peas and Greens

Created by Wendy at Fit-and-Frugal.com Red Lentil Rotini with Lemony Ricotta, Peas and Greens is a delicious creation featuring Ancient Harvest rotini pasta, peas and greens.

Prep Time: 10
Total Time: 25


  • 1 (8 oz) package Ancient Harvest Protein Red Rotini Pasta
  • 2 cups sugar snap peas, trimmed and halved diagonally
  • 1 cup cherry or grape tomatoes, halved
  • 3 cups baby spinach, washed and spun dry
  • 1 bunch spring onions, thinly sliced
  • ¼ cup mint leaves, coarsely chopped
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
  • 1 cup part-skim ricotta** (See below for vegan option)
  • 1 cup low sodium vegetable broth
  • salt and pepper to taste


  1. Bring a large saucepan of water to a boil and cook pasta to package directions until just al dente. Drain, reserving approximately ½ cup of pasta water.
  2. Return pasta to warm pan. Add snap peas, tomatoes, spinach, spring onions and mint.
  3. In a small bowl mix garlic, lemon juice, lemon zest and olive oil. Add to pasta and vegetables and stir to combine.
  4. Bring heat to low. Add 1 ricotta cheese and vegetable broth. Stir to thin cheese to a sauce-like consistency. Salt and pepper to taste.

Vegan option:

Replace ricotta with cashew cream: Soak 1 cup raw cashews in water for 1 hour to overnight.

Drain, and place in a high speed blender or food processor with 1 cup low sodium vegetable broth.

Blend until smooth. Add to pasta without additional vegetable broth.

Servings: 4-6