Pasta with Garlic Greens, Cherry Tomatoes, & Lemony Ricotta

  • 1 ½ cups ricotta
  • ½ cup minced garlic greens
  • 1 cup halved cherry tomatoes
  • Juice and zest of 1 lemon
  • 2 tbsp minced parsley
  • 1 lb dried short pasta, such as penne or bowtie
  • 2 tbsp butter
  • ¼ cup fresh grated Parmigiano-Reggiano
  • Salt and fresh ground black pepper, to taste

A great way to celebrate spring!

Combine ricotta, garlic greens, cherry tomatoes, lemon juice and zest, and 1 tbsp of the parsley in a

large bowl. Set aside. Bring a large pot of salted water to a boil over high heat, add pasta, and cook

to al dente. Drain pasta, reserving ½ cup of the pasta water. Whisk just enough of the hot water into

the ricotta mixture to make a creamy sauce. Add pasta along with butter to the ricotta sauce and toss,

adding more pasta water if needed to thin the sauce. Add Parmigiano-Reggiano and toss again.

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