Garden pasta with lemon ricotta recipe

Step by Step

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.

Step 2

Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. Add the radishes and bell pepper; cook, stirring, until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.

Step 3

Add the pasta and snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.

Step 4

Combine the ricotta, 1 tablespoon water, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.

Ingredient

Yellow bell pepper

1 small 1 small
Grated parmesan cheese (about 1 ounce)

2 cup 2 cup
Gemelli pasta

12 ounces 12 ounces
Sugar snap peas

2 cups 2 cups
Chopped mixed fresh herbs (such as parsley

3 cup 3 cup
Finely grated lemon zest

1 teaspoon 0.17 fl. ozs
Garlic

2 cloves 2 cloves
Ricotta cheese

1 cup 1 cup
Unsalted butter

6 tablespoons 6 tablespoons

Garden pasta with lemon ricotta recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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