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Summer Veggie Pasta with Lemon, Ricotta, and Basil

Keyword gluten free, pasta, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3


  • 1 box Modern Table GF Penne Pasta
  • 1 shallot
  • 1 large zucchini
  • 1 large yellow squash
  • heirloom cherry tomatoes
  • 8 oz ricotta cheese
  • 2 oz parmesan cheese
  • pinch crushed red pepper
  • zest of one lemon
  • bunch of basil
  • 2 cloves garlic


  1. Pre-heat oven to 400 degrees. Pop the heirloom cherry tomatoes in the oven to cook for 10 minutes.

  2. Add minced shallot in a large skillet and cook over medium heat until translucent. 3-4 minutes. Season with salt and pepper.

  3. Meanwhile, boil a large pot of water and cook pasta according to instructions on the box.

  4. Quarter cut your squash and zucchini. Add vegetables to the pan with shallots and cook on medium-high heat for 8-10 minutes. Season with salt and pepper

  5. While vegetables are cooking, prepare basil mixture

  6. Using a mortar and pestle, food processor, or immersion blender: Add basil leaves, garlic, and 1 tbsp of olive oil and blend until all broken down

  7. Save 1 cup of pasta water and then drain into a colander

  8. When vegetables have cooked through, add drained pasta, 1/2 cup pasta water, ricotta, parmesan, lemon zest, crushed red pepper, and basil mixture. Mix together and heat throughout.

  9. Add blistered cherry tomatoes and garnish with fresh basil and parmesan (optional)

  10. Serve and enjoy immediately!