Pasta Primavera
This pasta dish is full of fresh cut stir-fried veggies and dollops of lemon garlic ricotta. It's the perfect summer pasta dish.
Servings: 4 people
Ingredients
- 1 box linguine
- ½ cup sliced red or yellow onion
- ½ of a red bell pepper sliced thin and long
- 1 cup sliced and halved yellow squash
- 1 cup sliced and halved zucchini
- 1 cup cherry tomatoes halved and seasoned with salt and pepper. To top dish with.
- ½ cup fresh basil leaves To top dish with.
- 6 tablespoon olive oil separated
- 2 large garlic cloves grated
- 1 teaspoon pink salt or sea salt or more to taste
- ½ teaspoon black pepper or more to taste
- ½ teaspoon garlic powder
Lemon Garlic Ricotta
- 1 cup ricotta cheese
- 1 large garlic clove grated
- zest of one small lemon
- ¼ tsp of both salt and pepper or more to taste
Instructions
- Fill a large pot with water and bring to a boil. Add 2 teaspoon of salt to season pasta water and cook linguine according to package directions. (about 10 minutes)
- While water is coming to a boil for pasta wash and slice all the veggies.
- Halve cherry tomatoes and season lightly with salt and pepper. Set aside cherry tomatoes and fresh basil leaves to top dish with.
- Add about 3 tablespoons of olive oil to a large frying pan and over medium heat cook vegetable to desired tenderness (about 10 minutes). While they are cooking season with a teaspoon of salt and about a ½ teaspoon of black pepper and garlic powder.
- Grate in 2 large garlic cloves in the last couple of minutes of cooking.
- In a small bowl mix up 1 cup ricotta, and whisk in 1 grated garlic clove, the zest of 1 small lemon, and salt and pepper to taste. I just mixed this up with a spoon. Set aside.
- When pasta is done. Strain and pour back into the pan. Drizzle with about 2 tablespoons or more of olive oil and season with salt and pepper.
- Place pasta on serving plate and top with stir-fried veggies, dollops of ricotta, and tomatoes, and basil. Drizzle with olive oil and serve.