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Ribbons of vegetables paired with pasta, creamy ricotta, and lemon! You won’t even notice you are eating vegetables!
Boil water and cook the pasta. Mix together 2 tablespoons of olive oil, lemon juice, and lemon zest in a small bowl and let it sit while you cook the rest of the meal. Mix the ricotta cheese with salt and pepper in a separate bowl and set aside.
Briefly sauté peeled carrot and zucchini with the remaining tablespoon of olive oil, just until the vegetables soften a little bit. Put the cooked vegetables in a large bowl.
Drain the pasta and add it to the vegetables. Pour the lemon-olive oil over the pasta and vegetables; stir gently. Add the ricotta cheese and stir again. Serve the pasta topped with grated Parmesan cheese.
This makes probably 3 servings or even 4 small servings, but I feed a very hungry man.
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Lori on 9.1.2011
Oooh this is gorgeous, I can’t wait to try this