A quick and easy pasta dish perfect for summertime filled with clean and whole ingredients that still tastes and looks decadent.
Zucchini and Cherry Tomato Pasta with Lemon Whipped Ricotta
Ingredients
Pasta Ingredients
Lemon Whipped Ricotta Ingredients
Instructions
-
- Add the pasta to salted boiling water and cook for 7 minutes, until al dente. Make sure to reserve ¼ cup of pasta water and set aside.
- While the pasta is boiling, heat a non-stick skillet on medium low heat and add the olive oil. Add in the onions and zucchini and sauté.
- After about 5 minutes, add in the garlic, onion powder, cherry tomatoes, and salt and pepper. Continue stirring the vegetables making sure they don’t burn.
- In a food processor, add all of the ingredients for the Lemon Whipped Ricotta and mix on high for 1 minute until creamy and smooth.
- Drain the pasta using a colander and add into the skillet. Add the lemon juice and butter and turn down to low heat and mix.
- Mix in the parmesan cheese and the reserved pasta water until desired consistency.
- Plate the pasta first, then add a dollop of the lemon whipped ricotta and garnish with basil and red pepper flakes.
Pasta, Dinner, Lunch, Zucchini, Tomatoes, Vegetarian, Healthy, Ricotta
