When local vegetables are abundant at the market, highlight their fresh flavours with this simple pasta. Canadian Ricotta and Parmesan cheeses combine with milk for a light sauce that’s ready by the time the pasta is cooked.
|1.||In a large pot of boiling, salted water, cook penne according to package directions until almost tender. Stir in peas and boil for 1 minute.|
|2.||Meanwhile, in a medium saucepan, melt butter over medium heat; add onions, garlic, and red pepper and sauté for 3 minutes, or until tender. Stir in Ricotta cheese and 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 1/4 cup (60 mL) of the Parmesan cheese. 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; toss to coat. Season with up to 1/2 tsp (2 mL) salt and pepper to taste. Divide among warmed serving bowls and sprinkle with remaining zucchini and cheese.|
Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca.
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