Cascading Kitchen Notes
Ricotta Lemon Pasta
And greens. We’re using chard this year. Great place to introduce your family to the flavor of fennel bulb. Simply add to the carmelade as you cook it down.
Cook 1 lb of pasta (I’m using medium Shells) Drain
Make at least 2 cups of zucchini carmelade.
Lightly saute 2 large bunches of washed greens cut chiffonade style (This really helps with the mouth feel for kids.)
Don’t waste the stems on chard. Give them a head start in the frying pan, (this is a good time to add a bit of chopped fresh garlic) then add the greens at the last minute. Don’t overcook. No more than 2-3 minutes.
Stir together: 2 cups zucchini ( fennel) carmelade
- 2 cups of whole milk ricotta
- 1 tsp salt
- ½ tsp black pepper
Fold into cooked pasta until well coated.
Squeeze juice from one lemon over the pasta, add all the zest from that lemon and give it a good toss.
Fold in the lightly sauteed chard or other green.
Heat up in a casserole if you’d like to pre-assemble this dish. 350° for 20 minutes
Serve with plenty of fresh black pepper. Adjust the salt to your palate. Add a wedge of lemon to squeeze on at the last minute, if you like bright flavors.Print This Post