Creamy Lemon Mac Primavera

This Primavera mac and cheese is packed with veggies – carrots, bell pepper and zucchini – and the bright flavor of lemon in a creamy ricotta and parmesan sauce.

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Servings: 2


  • 8 ounces penne pasta
  • 1 tablespoon butter
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 cup red bell pepper, cut into matchsticks
  • 1 small zucchini, cut into matchsticks
  •   Salt and black pepper to taste
  • 1/3 cup Wisconsin ricotta cheese
  • 1 tablespoon heavy cream
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
  • 1 lemon, zest and juice


Cook pasta according to package directions until al dente.

Meanwhile, melt butter in small skillet; add carrot, bell pepper, zucchini, salt and pepper to taste. Cook over medium heat until vegetables soften but retain their bright color, about 5 minutes.

In small bowl, combine ricotta, cream and parmesan cheese; mix until smooth. Stir in lemon zest and juice.

Drain pasta and immediately toss with cheese mixture; stir in vegetables. Serve with additional parmesan cheese for topping.

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For an elegant presentation, leave your casserole dish on the shelf and make individual serving sizes with ramekins.