Ingredients

• 1 pound spaghetti
• 2 cup fresh basil, lightly packed
• 0.5 cup extra virgin olive oil
• 3 garlic, minced
• 0.5 cup Parmesan cheese, grated
• 0.25 cup pine nuts
• 2 tablespoon fresh lemon juice
• 1 zucchini, cut into thin rounds
• 1 bell pepper, cut into thin strips
• 1 cup snap peas
• 0.5 cup ricotta cheese
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Steps

1. Bring a large pot of salted water to a boil over high heat.
2. While water heats, combine fresh basil, minced garlic, and pine nuts in a food processor.
3. Pulse the basil mixture until coarsely chopped, about 8–10 pulses.
4. With the processor running, slowly drizzle in extra virgin olive oil until the pesto reaches a loose paste consistency.
5. Transfer pesto to a small bowl and stir in grated Parmesan cheese, fresh lemon juice, salt, and black pepper; set aside.
6. Prepare vegetables: slice zucchini into thin rounds, cut bell pepper into thin strips, and trim snap peas; set on a cutting board.
7. When water reaches a rolling boil, add spaghetti and cook according to package directions until al dente, about 9–10 minutes.
8. While pasta cooks, heat 2 tablespoons olive oil in a small skillet over medium heat.
9. Add zucchini and bell pepper strips to the skillet and simmer for 4 minutes, stirring occasionally.
10. Add snap peas to the skillet and simmer for 2 additional minutes until all vegetables are tender-crisp.
11. Reserve 1 cup pasta cooking water, then drain spaghetti in a colander.
12. Transfer drained spaghetti to a large mixing bowl and add the prepared pesto, tossing gently to coat all noodles.
13. Add the simmered vegetables to the bowl and toss again, adding reserved pasta water 2–3 tablespoons at a time until the dish reaches a silky consistency.
14. Divide pasta primavera among four bowls or plates.
15. Top each serving with a dollop of ricotta cheese and a generous sprinkle of Parmesan, then serve immediately.