I had some leftover ricotta in the fridge one day and rather than repeating what I used it for, I tried to come up with a new (and simple) dish.

This is a perfect warming (and rather healthy) meal for a regular weekday when you’re lacking energy. The ricotta is mixed with parmesan for more flavour, and lemon zest for a fresh kick. The roasted vegetables are kept quite plain but because they’re roasted they have a deep sweet flavour.

Pasta with lemon ricotta and roasted vegetables, serves 2

 250 g pasta of your choice

2 sweet potatoes, diced

1 courgette, in half circles

1 yellow pepper, diced 

olive oil

120 g ricotta

1 tbsp grated parmesan (more to serve)

the zest from 1/2 lemon

salt and pepper

Mix the diced vegetabled in a roasting tray and toss with olive oil. Add salt and pepper. Roast in a 200C oven for about 25 minutes. Meanwhile, cook the pasta according to the packet. 

Mix ricotta with lemon zest and parmesan, salt and pepper. Once the vegetables are done, mix the drained pasta with a spoonful ricotta in a bowl. Top with vegetables and another dollop of ricotta. Sprinkle over parmesan.