4 Cheese Summer Pasta Supper
Indulge in the creamy, flavor-packed delight of "4 Cheese Summer Pasta Supper," a quick and easy dinner that brings summer’s freshest produce to your table. This vibrant pasta dish features al dente penne enveloped in a luscious blend of ricotta, Parmesan, mozzarella, and goat cheese, creating the ultimate velvety sauce. Infused with sautéed garlic, caramelized cherry tomatoes, zucchini, and wilted baby spinach, it’s a harmonious balance of rich and fresh flavors. Highlighted by a hint of zesty lemon and fresh basil, this 35-minute recipe is perfect for busy weeknights or casual gatherings. Serve it warm with a sprinkle of extra Parmesan for a hearty, crowd-pleasing meal that celebrates the best tastes of summer. Keywords: summer pasta, four cheese pasta, quick dinner recipe, creamy pasta dish, fresh vegetable pasta.
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Recipe Information
Ingredients
- 12 oz Penne pasta or pasta of choice
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 2 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 3 cups Baby spinach, loosely packed
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 cup Crumbled goat cheese
- 0.5 cup Milk
- 1 tsp Lemon zest
- 0.25 cup Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden.
Add the cherry tomatoes and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the zucchini begins to caramelize.
Stir in the baby spinach and cook for another 2 minutes, until wilted.
Reduce the heat to low and stir in the ricotta cheese, milk, and lemon zest. Stir until the mixture becomes creamy and heated through.
Gradually add the Parmesan, mozzarella, and goat cheeses, stirring until fully melted and combined.
Season the cheese sauce with salt, black pepper, and crushed red pepper flakes if desired.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly in the cheese sauce. Use the reserved pasta water to thin the sauce to your desired consistency, if needed.
Remove the skillet from heat and garnish with fresh basil leaves.
Serve warm with an extra sprinkle of Parmesan cheese on top, if desired.
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 466 mg | 156% | |
| Sodium | 5914 mg | 257% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 24.4 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3416 mg | 263% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2468 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
