Spring Dinner Ideas: Pasta Primavera Delights - Lemon Ricotta Pasta with Spring Vegetables

Spring unfolds a bounty of vibrant vegetables, and what better way to celebrate the season than with a light and flavorful dish of Lemon Ricotta Pasta with Spring Vegetables? This vegetarian delight is a beautiful explosion of textures and tastes, perfect for a relaxed weeknight meal or a delightful spring brunch.

Ingredients:

• 1 pound dried pasta (such as penne, farfalle, or fusilli)
• Kosher salt
• 1 tablespoon olive oil 
• 1 pound assorted spring vegetables (such as asparagus, peas, zucchini, and cherry tomatoes)
• 2 cloves garlic, minced 
• 1/2 cup ricotta cheese 
• 1/4 cup freshly grated Parmesan cheese 
• 1 lemon, zested and juiced
• Freshly ground black pepper
• Fresh herbs (such as basil, parsley, or chives), chopped, for garnish (optional)

Equipment:

• Large pot for boiling pasta
• Colander 
• Large skillet or frying pan 
• Serving spoon
• Zester/grater 
• Citrus reamer

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Drain the pasta, reserving about 1/2 cup of the pasta water for later.
2. Prepare the Vegetables: Wash and trim the asparagus. If using thicker asparagus spears, cut them into bite-sized pieces.
3. Sauté the Vegetables: Heat the olive oil in your large skillet or frying pan over medium heat. Add the prepared spring vegetables (except for the cherry tomatoes) and the minced garlic. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
4. Combine the Creamy Sauce: In a large bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
5. Incorporate the Pasta: Add the cooked pasta and reserved pasta water to the ricotta cheese mixture. Toss gently to coat the pasta evenly in the creamy sauce.
6. Finalize and Serve: Fold in the sautéed vegetables and cherry tomatoes (keeping them whole if desired). Gently heat everything through for a minute or two.
7. Plate and Garnish: Transfer the pasta primavera to serving plates. Garnish with a sprinkle of freshly chopped herbs (optional) for an extra touch of spring freshness.

Spring on a Spoon

This Lemon Ricotta Pasta with Spring Vegetables is a vibrant and flavorful celebration of the season. It's a light and satisfying dish that's perfect for any occasion. With its ease of preparation and beautiful presentation, this recipe is sure to become a springtime favorite!