Lemon Ricotta Pasta Primavera

Ingredients

• 12 oz pasta
• 1 tsp kosher salt
• 1 cup ricotta
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup grated Parmesan
• 2 tbsp olive oil
• 1 cup peas
• 1 cup asparagus, cut into pieces
• 1 cup zucchini, thinly sliced
• 2 cloves garlic, minced

Method

1. Cook the pasta in salted water until al dente; reserve 1 cup pasta water and drain. Reserve 1 cup pasta water before draining.
2. Whisk the ricotta, lemon zest, lemon juice, and Parmesan in a large bowl.
3. Sauté the asparagus and zucchini in olive oil 3–4 minutes; add the garlic and peas for 1 minute.
4. Add the hot pasta and vegetables to the ricotta mixture.
5. Toss with enough pasta water to make a silky sauce.
6. Season and serve.

Notes

Stir quickly while the pasta is hot so the ricotta loosens into a sauce instead of clumping.