If you need some inspiration for a delicious spring dinner then turn to this veggie filled quick dinner!
This buttered pasta with ricotta and peas is a simple recipe that makes a easy pasta sauce that can be personalized a bunch of different ways. Add slivered garlic or red pepper to the butter as it melts. Swap out the peas for spring spinach or asparagus and add lemon zest. The possibilities are endless! It can be adapted to the finicky eaters and on the table in a jiffy. Some of our favorite add ins
Crispy Baked Chicken or Grilled
Roasted cherry tomatoes ( my absolute favorite to add in )
cooked and crumbled bacon
Garlic toasted bread crumbs
My family loves the red meat sauce for spaghetti and thick and rich alfredo, but this light ricotta pasta has become a new family favorite! It is a bit like macaroni and cheese and if you try it I know you will turn to this recipe again and again.
Buttered Spring Pasta with Ricotta
1 pound pasta ( use your favorite )
1 cup chicken broth or saved pasta water
8 tablespoons butter
1/2 cup ricotta cheese
2 tablespoons half and half cream
1/4 cup parmesan cheese
2 cups frozen peas
1/4 teaspoon salt
fresh ground black pepper
- Cook pasta according to package directions. Be sure to save cup of the pasta water.
- Combine the ricotta, cream and parmesan cheese.
- Place the butter in the empty pot in which you cooked the pasta and set it over medium heat. As soon a s the butter melts and the foam subsides add the pasta cooking water.
- Return the pasta along with the peas and 1/4 teaspoon salt to the pot. Toss to coat and cook for 2 minutes. Add the ricotta mixture and toss to coat. Season with the pepper and more salt if desired. Serve immediately with all your favorite add ins.