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Summer harvest ricotta pasta toss

When local vegetables are abundant at the market, highlight their fresh flavours with this simple pasta
Recipe provided by Dairy Farmers of Canada ©
Cooked rigatoni pasta in white bowl with vegetables and cream sauce
6 servings / 25 min

Prep 10 min / Cook 15 min

Ingredients
  • 12 oz (375 g) rigatoni or penne pasta
  • 1 cup (250 mL) frozen or fresh green peas
  • 1 tbsp (15 mL) vegetable oil
  • 4 green onions, sliced
  • 3 cloves garlic, minced
  • 1 sweet red pepper, diced
  • 1 cup (250 mL) ricotta cheese
  • 1 1/4 cups (300 mL) 1% milk
  • 1/2 cup (125 mL) parmesan cheese, divided
  • Pepper
  • 1 zucchini, shredded, divided
  • 1/4 cup (50 mL) chopped fresh basil
  • 1 tsp (5 mL) grated lemon zest
  • 1 tbsp (15 mL) freshly squeezed lemon juice 
Directions
  1. In a large pot of boiling water, cook pasta according to package directions almost until tender. Stir in peas and boil for 1 minute.
  2.  Meanwhile, in a medium saucepan, heat oil over medium heat. Add onions, garlic and red pepper; sauté for 3 minutes or until tender. Stir in ricotta cheese, then milk; reduce heat to medium-low and heat, stirring often, for about 5 minutes or just until hot (do not let boil). Stir in the parmesan cheese (keep 1 tbsp (15 mL) aside). Remove from heat.
  3. Drain pasta and return to pot. Pour sauce over top, stir in half of the zucchini, the basil, lemon zest and juice and toss to coat. Season with pepper to taste. Divide among warmed serving bowls and sprinkle with remaining zucchini and parmesan cheese if desired.
Nutritional info per serving (1 of 6)
  • Calories 403
  • Protein 19 g
  • Total Fat 12 g
    Saturated Fat 5 g
    Cholesterol 28 mg
  • Carbohydrates 57 g
    Fibre 4 g
    Sugars 8 g
    Added sugars 0 g
  • Sodium 174 mg
  • Potassium 454 mg