What's for Dinner Tonight? - Garden Pasta with Lemon Ricotta

From my favorite go to for something new, Food Network Magazine once again shared an amazing recipe. This garden pasta with lemon ricotta is filled with flavor and is sure to be a hit with family or guests. It calls for sliced radishes, but I omitted these and added 1 pound of ground sweet Italian sausage for the meat lover in my house. It was absolutely delicious and will be a repeat in our household!

Garden Pasta with Lemon Ricotta

Salt

12 ounces gemelli or other corkscrew pasta

2 cups sugar snap peas, trimmed and sliced into 1-inch pieces (about 8 ounces)

6 tablespoons unsalted butter

2 cloves garlic, chopped

fresh ground pepper

6 radishes, sliced (about 1 cup)

1 small yellow bell pepper, thinly sliced

1/2 cup grated parmesan cheese (about 1 ounce)

2/3 cup chopped mixed fresh herbs (parsley, chives, basil)

1 cup ricotta cheese

1 teaspoon finely grated lemon zest

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding snap peas during the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas.

2. Meanwhile, heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until the garlic is softened, about 1 minute. (If using ground Italian sausage brown it at this point) Add the radishes and bell pepper; cook, stirring until softened, about 2 minutes. Add half of the reserved pasta cooking water and cook until the vegetables are tender, 2 more minutes. Season with salt and pepper.

3. Add the pasta and the snap peas to the skillet along with the remaining 3 tablespoons butter, the parmesan and all but a few tablespoons of the herbs; toss to coat, adding enough of the reserved pasta cooking water to loosen. Season with salt and pepper.

4. Combine the ricotta, 1 tablespoon lemon juice, the lemon zest and a pinch of salt in a bowl. Top each serving with the lemon ricotta and the remaining herbs.