Description
An easy weeknight pasta recipe packed with fresh spring flavor.
Ingredients
Units
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- 2–3 tablespoons of olive oil
- 1 large shallot or 1/2 small yellow onion
- 3 small green zucchini, finely chopped
- 3 cloves of garlic, finely chopped
- 1/2 cup whole milk ricotta
- juice of 2 lemons
- 1 cup artichokes, chopped
- 1/2 bunch of kale, chopped
- 1/2 pound pasta of choice per person (I used bucatini)
Instructions
- Sauce. To make the sauce, add a few tablespoons of oil to a large stove top pan and bring to a medium heat. Add the shallot with a large pinch of salt, and cook for about a minute. Add the zucchini, with a pinch more salt, pepper, and red pepper flakes if desired. Cover and cook for about 10-15 minutes, stirring every few minutes and squashing down the zucchini as it softens so it “melts” into a sauce. Once the zucchini is softened and mashed, add the ricotta and lemon juice. Stir to combine. Set aside while you cook the pasta.
- Pasta. Cook the pasta according to the package directions. Reserve a cup of pasta water.
- Assembly. Add the kale and artichokes to the ricotta sauce, then add about 1/2 cup of pasta water to the sauce to thin slightly. Add the pasta to the sauce and stir to combine, adding more pasta water if needed.
- Serve. Serve hot and top with additional lemon juice and herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian