Description
Light, fresh, and super simple lemon ricotta pasta with zucchini and kale!
Ingredients
Scale
- 12 oz pasta of choice
- 2 zucchini, thinly sliced
- 3–4 kale leaves, stems removed and finely chopped
- Olive oil, for the pan
- Pasta water, as needed
- 1 cup parmesan, divided
- 1/2 cup ricotta
- Juice + zest of 1 lemon
- 2–3 cloves of garlic, minced
- 1 tbsp olive oil
- S+P, to taste
- Pasta water, as needed
Instructions
- Cook zucchini in olive oil in a pan over medium heat for 5-7 minutes. Stir in kale, season with salt and pepper, and cook another 2-4 minutes or until vegetables are cooked to your liking. Turn off heat.
- Meanwhile, cook your pasta, reserving about 1/2 cup of pasta water just before draining.
- While pasta is cooking, make the sauce. Mix 1/2 of the parmesan with the ricotta, garlic, lemon juice and zest, olive oil, and salt and pepper. Set aside.
- Mix drained pasta with vegetables, then mix in pasta sauce until everything is well-combined, adding pasta water as needed to thin out the sauce. Stir in another 1/2 cup parmesan before serving and enjoy!