You could possibly say now we have a factor for pasta right here at Camille Kinds. From long spaghetti noodles to enjoyable and funky cavatappi to layered pasta bakes, the choices are countless. My strategy to pasta is straightforward: let each the season and pantry spark my creativeness and encourage somewhat magic. Whereas I like pulling out all of the stops, I additionally know that components must be allowed to shine as they’re. And that, pricey readers, is why we’re right here—to speak about this lemon ricotta pasta recipe that has turn out to be certainly one of my weeknight go-to meals.
One among my favourite pasta recipes is this dish impressed by the spaghetti alla nerano from Stanley Tucci’s Discovering Italy. A couple of weeks again, I discovered myself with some subpar zucchini behind my vegetable drawer. Pondering again to the flavors of that dish, I needed to see if I may improve my zucchini right into a silky easy sauce, brightened up with just a few further components I had readily available. And similar to that, this magical lemon ricotta pasta was born. Sure—all due to a zucchini.
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The Present-Stopping Elements
Zucchini. Zucchini is the key star of this recipe, including an additional dose of greens with out anybody ever realizing.
Ricotta. Creamy and silky, it provides a pleasant richness and clings to the noodles completely. Use the full-fat model, at all times.
Lemons. Lemon pasta is at all times a favourite combo of mine. The lemon brightens up the flavors on this recipe.
Onions and garlic. The bottom of all good issues: aromatics.
Artichokes. Whereas non-obligatory, I like including one thing briny to associate up with the lemon. It retains each chew attention-grabbing.
Kale. I’m all about including greens to my pasta. If I’m going to eat my greens, I would as nicely eat them alongside some carby goodness, proper? The kale provides this pasta a pleasant heartiness. Plus, it’s a great way to make use of up any wilting greens you might need.
Noodles. I like a bucatini, however use any pasta form you like.
Tips for Success
I know: nowhere in this recipe’s name does it indicate that zucchini plays a key role. But before you think I’ve tricked you, sit tight. Just as some people like to sneak zucchini into their smoothies (yep, it’s a thing), I like hiding it in my pasta. Why? Because zucchini has this magical ability to melt down when cooked. And of course, I love finding ways to incorporate more veggies into my meals (see: green sauce pasta). Bonus: this methods provides some heft to the lemon ricotta sauce.
Finely chop a bunch of zucchini and toss it in together with your oil and aromatics. Let it cook dinner lined, squishing down the zucchini each couple of minutes till you find yourself with a easy sauce-like texture. Add the ricotta and lemon and stir right into a thick sauce that may cling to each noodle. I just like the zucchini right here as a result of it provides this refined sweetness when cooked down that helps stability out the lemon’s acidity and the richness of the ricotta. Belief me, should you’re attempting to sneak in veggies—for you or your choosy eaters—when you be taught this trick, you’ll by no means return.
How to Make This Lemon Ricotta Pasta Your Own
While I stayed simple with artichokes and kale, there are lots of options for customizing this recipe with what you have on hand.
- Use any greens you like. Spinach, frozen or fresh, or even a big handful of chopped basil at the end.
- While I stuck with just kale and artichokes, you could also add peas, asparagus, chopped zucchini, leeks, or even some cherry or grape tomatoes.
- Toss in a bit of pesto for an herby kick with the sauce. (This vegan pesto would be perfect.)
- I favor an extended noodle with the sauce to maintain it easy, however ziti or cavatappi can have all these crevices for the sauce to sneak into, so use what you’ve gotten.
Whereas I like consuming this pasta by itself, it could be scrumptious served up alongside salmon or with a fresh green salad.
More Pasta Recipes You’ll Love
Still looking for inspiration? These recipes have you covered.
Camille’s Lemony Spring Pasta Salad
Scroll on for the recipe, and should you make this lemon ricotta pasta, make sure you go away a ranking and remark beneath!
Description
A simple weeknight pasta recipe full of contemporary spring taste.
- 2–3 tablespoons of olive oil
- 1 massive shallot or 1/2 small yellow onion
- 3 small inexperienced zucchini, finely chopped
- 3 cloves of garlic, finely chopped
- 1/2 cup complete milk ricotta
- juice of 2 lemons
- 1 cup artichokes, chopped
- 1/2 bunch of kale, chopped
- 1/2 pound pasta of selection per individual (I used bucatini)
- Sauce. To make the sauce, add just a few tablespoons of oil to a big range prime pan and convey to a medium warmth. Add the shallot with a big pinch of salt, and cook dinner for a few minute. Add the zucchini, with a pinch extra salt, pepper, and purple pepper flakes if desired. Cowl and cook dinner for about 10-Quarter-hour, stirring each couple of minutes and squashing down the zucchini because it softens so it “melts” right into a sauce. As soon as the zucchini is softened and mashed, add the ricotta and lemon juice. Stir to mix. Put aside when you cook dinner the pasta.
- Pasta. Cook dinner the pasta in keeping with the bundle instructions. Reserve a cup of pasta water.
- Meeting. Add the kale and artichokes to the ricotta sauce, then add about 1/2 cup of pasta water to the sauce to skinny barely. Add the pasta to the sauce and stir to mix, including extra pasta water if wanted.
- Serve. Serve scorching and prime with further lemon juice and herbs if desired.
- Prep Time: Quarter-hour
- Cook dinner Time: 20 minutes
- Class: Dinner
- Delicacies: Italian
