You could say we have a thing for pasta here at Camille Styles. from Long spaghetti pasta To fun and funky Kavatape to Baked pasta layersThe options are endless. My approach to pasta is simple: Let both the season and the store spark my imagination and inspire a little magic. While I like to pull out all the stops, I also know that the ingredients should be allowed to shine as they are. And that, dear readers, is why we’re here — to talk about the lemon ricotta pasta recipe that has become one of my favorites. Go to meals.
One of my favorite pasta recipes This dish Inspired by Stanley Tucci’s Spaghetti alla nerano Find Italy. A few weeks ago, I found myself with some excellent zucchini in the back of the vegetable drawer. Thinking about the flavors of this dish, I wanted to see if I could upgrade the zucchini into a silky smooth, bright sauce with a few extra ingredients I had on hand. In this way, the magical lemon ricotta pasta was born. Yes – it’s all because of the zucchini.
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zucchini. Zucchini is the secret star of this recipe, adding an extra dose of greens without anyone knowing.
ricotta. Creamy and silky, it adds a nice richness and sticks to pasta perfectly. Always use the full fat version.
Lemon. Lemon pasta is always my favorite combo. The lemon brightens the flavors in this recipe.
onion and garlic. The foundation of all good things: aromatics.
artichoke. Although optional, I like to add something savory to share with the lemon. It keeps every bite enjoyable.
cabbage. I’m all about adding greens to my pasta. If I’m going to eat my vegetables, I might as well eat them along with some carb benefits, right? Turnip gives this pasta a nice taste. Plus, it’s a good way to use up any wilted greens you might have.
the pasta. I love bucatini, but use whatever shape of pasta you like.
Tips for success
I know: nowhere in this recipe does it indicate that zucchini plays a major role. But before you think I cheated on you, wait. Just as some people like to sneak zucchini into their smoothies (yes, it’s a thing), I like to hide zucchini in pasta. Why? Because zucchini has this magical ability to melt when cooked. And of course, I love finding ways to incorporate more veggies into my meals (see: Green sauce pasta). Bonus: These tricks add some heft to your lemon ricotta sauce.
Finely chop a handful of zucchini and toss with oil and aromatics. Leave covered, pressing zucchini every 2 minutes until you get a smooth, sauce-like consistency. Add the ricotta and lemon, and stir into a thick sauce that sticks to all of the noodles. I love the zucchini here because they add this subtle sweetness when cooked which helps balance out the lemony acidity and richness of the ricotta. Trust me, if you’ve been trying to sneak veggies—yours or a picky eater—once you learn this trick, you’ll never go back.
How to make your own lemon ricotta pasta
While I stayed simple with the artichokes and kale, there are plenty of options for customizing this recipe with what you have on hand.
- Use any vegetables you like. spinach, frozen or fresh, or even a large handful of chopped basil at the end.
- While I’ve stuck to just cabbage and artichokes, you can also add peas, asparagus, shredded zucchini, leeks, or even some cherry or grape tomatoes.
- Add a little pesto for an herbal kick with the sauce. (This vegan pesto would be perfect.)
- I prefer long pasta with sauce to keep it simple, but a ziti or cavatappi will have all those cracks for the sauce to slip through, so use what you have on hand.
While I love eating these noodles on their own, they would also be delicious alongside them Salmon or with Fresh green salad.
More pasta recipes you’ll love
Still looking for inspiration? These recipes have you covered.
Camille Lemon Spring Pasta Salad
Scroll through for the recipe, and if you made your Lemon Ricotta Pasta, be sure to leave a rating and comment below.!
a description
An easy weeknight pasta recipe that’s packed with fresh spring flavor.
- 2–3 tablespoons of olive oil
- 1 large leek or 1/2 Small yellow onion
- 3 Small green zucchini, finely chopped
- 3 Finely chopped garlic cloves
- 1/2 cup Whole milk ricotta
- juice 2 Lemon
- 1 cup Chopped artichoke
- 1/2 A bunch of chopped kale
- 1/2 fairy Choice of pasta per person (I used bucatini)
- sauce. To make the sauce, add a few tablespoons of oil to a large saucepan on the stove and bring to a simmer over medium heat. Add shallots with a large pinch of salt and cook for about 1 minute. Add zucchini, a pinch of salt, paprika, and red pepper flakes to taste. Cover the zucchini and cook for 10 to 15 minutes, turning every few minutes and pressing the zucchini until softened so that it “dissolves” into the sauce. Once the zucchini is tender and pureed, add the ricotta and lemon juice. stir until combined. Set aside while pasta cooks.
- macaroni. Cook pasta according to package directions. Reserve a cup of the pasta water.
- crowd. Add the kale and artichokes to the ricotta sauce, then add about 1/2 cup of the pasta water to the sauce until slightly thin. Add the pasta to the sauce and stir to combine, adding more pasta water if needed.
- serves. Serve hot, with lemon juice and additional herbs, if desired.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- category: dinner
- kitchen: Italian
