Ingredients
- 1-16 oz pack pasta
- broccoli & spinach, optional
- 15 oz whole milk ricotta cheese
- Lemon juice and zest*
- 1/4 freshly grated Parmesan
- Salt, pepper and garlic powder - to taste
Method
- Cook pasta in salted boiling water until al dente. Reserve 1/3 cup pasta water, then drain.
- While the pasta is boiling, sauté your vegetables until tender.
- In a bowl, whisk together ricotta, lemon juice, lemon zest, Parmesan, and seasonings. Gradually add pasta water until creamy.
- Add the pasta and vegetables. Toss until well coated and evenly distributed.
- Serve with more Parmesan, lemon zest, parsley, or chili flakes.