Summer Pasta with Ricotta | Dairy Farmers of Manitoba | DFM

Ingredients

• 12 oz (375 g) penne pasta
• 1 cup (250 mL) frozen or fresh green peas
• 1 tbsp (15 mL) butter, for cooking
• 4 green onions, sliced
• 3 cloves garlic, minced
• 1 sweet red pepper, diced
• 1 cup (250 mL) Canadian Ricotta cheese
• 1 1/4 cups (300 mL) milk
• 1/3 cup (75 mL) grated Canadian Parmesan cheese, divided
• salt and pepper
• 1 zucchini, shredded, divided
• 1/4 cup (60 mL) chopped fresh basil
• 1 tsp (5 mL) grated lemon zest
• 1 tbsp (15 mL) freshly squeezed lemon juice
• Don’t be tempted to rinse the pasta after draining it when making a hot pasta dish.
• The starch on the outside of the pasta helps the sauce cling and coat the noodles better, especially with a simple, un-thickened sauce like this one.
• Replace the peas with chopped asparagus or green beans.
• Add chunks of salmon, scallops, shrimp, and/or squid and poach in hot sauce before adding Parmesan in step 2.