What you need,
2 cups penne noodles
1 tbsp. butter
1 small zucchini, quartered and sliced
¾ cup green peas, fresh or frozen
1 pint tiny tomatoes
4 tbsp. butter
2 cloves garlic, minced
1 cup heavy cream
Juice of 1 lemon
½ cup fresh grated parmesan cheese
1 cup ricotta cheese
Zest of 1 lemon
Salt and Pepper to taste
Cook the pasta noodles according to package directions.
Meanwhile in a small pan melt 1 tablespoon of butter over
medium heat. Add the zucchini and sauté for 3-4 minutes until it begins to
soften slightly. Add the tomatoes and cook for a few more minutes until the
tomatoes soften. Toss in the peas and turn off the heat.
In a large pan melt the 4 tablespoons of butter over medium
heat. Add the garlic and cook for a minute or so until the garlic is fragrant.
Add the cream and bring to a boil. Cook for a 2-3 minutes until the sauce
begins to thicken a little bit. Stir in the parmesan cheese and lemon juice.
Season the sauce to taste with salt and pepper.
Add the cooked pasta and the veggies and let everything
bubble together for 2-3 minutes.
In a small bowl stir together the ricotta cheese and lemon
zest. Season the mixture with salt and pepper to taste.
Serve the pasta with a scoop of the lemony ricotta right on
top.
Jen of My Tiny Oven
