Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 1 tbsp (15ml) Salt
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 medium (150g) Zucchini, diced
  • 1 red (150g) Bell pepper, diced
  • 1 cup (30g) Fresh baby spinach
  • 3 cloves (15g) Garlic, minced
  • 1/2 tsp (3g) Red pepper flakes
  • 1 cup (250g) Whole milk ricotta cheese
  • 1/4 cup (60ml) Freshly grated Parmesan cheese
  • 1 medium (45ml) Lemon, juiced and zested
  • 1/2 cup (120ml) Reserved pasta water
  • 1/2 tsp (3g) Fine sea salt
  • 1/2 tsp (1g) Cracked black pepper

Instructions:

  1. Heat olive oil in the skillet over medium-high. Add zucchini and bell peppers. Sauté without stirring too often until the edges are golden-brown and slightly charred.
  2. Add the minced garlic and red pepper flakes; cook for 60 seconds until the aroma is pungent and nutty. Stir in the spinach just until wilted, then remove the vegetables from the pan and set aside.
  3. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of the cloudy pasta water before draining.
  4. In a small bowl, whisk together the ricotta, Parmesan, lemon juice, lemon zest, salt, and pepper. Gradually whisk in 1/4 cup of the reserved pasta water until the mixture is smooth, light, and pourable.
  5. Return the sautéed vegetables to the skillet over low heat. Add the cooked pasta and pour the ricotta emulsion over the top. Gently toss everything together to coat.