As we transition from the winter season into spring, we wanted to share a light, fresh dish bursting with seasonal flavors. Our Zucchini Pasta with Peas & Lemon Ricotta is perfect for your next family outing! So, gather your ingredients, roll up your sleeves, and let’s bring a little taste of spring to your table!
Servings: 4
Ingredients:
Lemon Ricotta:
- 2 qt whole milk
- 1 cup half-and-half
- 2 Tbsp kosher salt
- 4 oz white vinegar
- 1 lemon zest & juice
- 2 Tbsp extra virgin olive oil
Zucchini Pasta:
- 14 oz zucchini, coarsely grated
- 10 oz fresh pasta
- Pinch kosher
- 4 Tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 ea Fresno Chili, seeded and minced
- 1 cup Frozen peas
- 3 sprigs mint
- 1 oz High quality parmesan
- Extra virgin olive oil for drizzle
- Crispy prosciutto for garnish (optional)
Directions:
Lemon Ricotta:
- Combine milk, half-and-half, and salt in heavy bottom sauce pot over medium heat. Heat to 185°F
- Remove from heat, stir in vinegar, cover and let set 30 minutes
- Use a strainer to remove the ricotta curd from the whey into a colander lined with 2 layers of cheesecloth
- Place in the refrigerator to drain and cool for at least 4 hours, overnight is best.
- In medium sized bowl, combine ricotta, lemon juice, zest, and olive oil. Stir until well combined. Set aside
Zucchini Pasta:
- If using homemade pasta; roll and cut into 12” lengths, thin spaghetti. Toss with copious amounts semolina to keep from sticking
- Toss grated zucchini with a generous pinch of kosher, let drain in colander or fine mesh strainer for at least 1 hour to remove some of the water
- Place a large pot on the stove filled with water. Add enough kosher salt to make it salty like the ocean. Bring to a boil
- Heat a large sauté pan over medium-high heat. When shimmering, add garlic then sauté 10 seconds. Add chili, peas & drained zucchini. Toss well and cook for 3 minutes
- At the same time drop the pasta into boiling water then set a 3-minute timer
- Drain pasta and immediately add to vegetables. Toss until well combined
- Divide among 4 plates, top with dollop of ricotta, drizzle with olive oil, then use a microplane to grate the parmesan on top. If using crispy prosciutto, crumble on top. Serve immediately
Looking for more ranch favorite recipes? Check out our full archive of ranch recipes on our blog HERE. Tag us on Instagram or Facebook if you post your creations! We’d love to see!
