Pesto Ricotta Pasta with Roasted Vegetables and Chicken Meatballs

Italian food is extremely comforting, filling, and delicious. Pasta is my go to meal when I want something easy and comforting. This meal is packed with vegetables and healthy fats from the extra virgin olive oil. The ricotta adds a creamy texture to the pasta and combined with the pesto creates a mouthwatering sauce. The chicken meatballs are filled with Italian spices and are sure to leave you feeling satiated. This recipe makes 3-4 servings.


  • 1 lb ground chicken
  • 1 tbsp Italian seasoning
  • 1/2 tbsp garlic powder
  • 1/2 tbsp dried basil
  • 1/4 cup bread crumbs
  • 1 egg
  • 1 tbsp olive oil
  • 4 cups of dried pasta
  • 1 medium zucchini
  • 15 cherry tomatoes
  • 1 head of asparagus
  • 1/3 cup of pesto sauce
  • 1/3 cup of ricotta cheese


  • combine egg, ground chicken, spices, and bread crumbs
  • form into small 1/2 inch meatballs
  • heat olive oil in a pan and once it begins to sizzle add in the chicken meatballs
  • cook for 3-5 minute per side
  • preheat oven to 350F
  • cut asparagus stems off and slice zucchini
  • add asparagus, zucchini, and tomato to a baking sheet with a small drizzle of olive oil and a dash of garlic powder
  • roast vegetables for 17-18 minutes flipping half way through
  • cook pasta according to package
  • drain pasta, add back into the pot with ricotta and pesto to create the sauce
  • add the roasted vegetables and chicken meatball into the pot then serve

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