Weeknight Dinner: Ricotta & Pea Spring Pasta ⋆ The Mellow Kitchn

Ingredients

• 1 pound good-quality dry pasta (ie. Fussilli), about 9 cups
• 2 small zucchinis, about 600g or 4 cups sliced
• 2 cups packed fresh baby spinach or about 2 big handful
• 1 1/3 cups peas, fresh or frozen
• 1 cup ricotta cheese
• 5 tablespoons olive oil
• 1 organic, unwaxed lemon, zest & juice
• 1 small hand fresh mint
• kosher salt & fresh black pepper
• 500 grams trockene Pasta, z.B. Fussilli
• 2 kleine Zucchinis, ca. 600g
• 2 große handvoll frischer Babyspinat, ca. 85g
• 200 grams frische oder TK Erbsen
• 250 grams Ricotta
• 5 EL Olivenöl
• 1 Bio-Zitrone, ungewachst, Zeste & Saft
• 1 kleine handvoll frische Minze
• grobes Salz & frisch gemahlener schwarzer Pfeffer