Zucchini and Cherry Tomato Pasta with Lemon Whipped Ricotta
A quick and easy pasta dish perfect for summertime filled with clean and whole ingredients that still tastes and looks decadent.
Ingredients
- 4 oz Banza Cavatappi (Or pasta of your choice)
- 1 Medium Zucchini, chopped
- 1/2 cup Onions, sliced
- 1/2 cup Cherry Tomatoes
- 1 Garlic Clove, minced
- 1/2 tbsp Olive Oil
- 1/2 tbsp Lemon Juice
- 1 tbsp Butter
- 1/4 tsp Onion Powder
- 3 tbsp Grated Parmesan
- 1/4 cup Reserved Pasta Water
- Salt & Pepper to taste
- Sprinkle of Red Pepper Flakes
- Basil for garnish (Optional)
- 1/2 cup Part Skim Ricotta (Can use whole milk ricotta)
- 1 tsp Lemon Juice
- 1 tsp Lemon Zest
- 1/2 tsp Honey
- 1/8 tsp Garlic Powder
- 1/8 tsp Onion Powder
- Salt & Pepper to taste
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