This is an awesome light and quick dinner, perfect for a weeknight or a crowd. Homemade ricotta really makes the dish something special and the cavatappi is the perfect pasta for this dish.
Do you love my new Le Creuset? It was a birthday present from my friends. So pretty.
Summer squash and zucchini have to be my favorite veggies – grilled, pan seared they are super versatile and totally delicious.
Creamy, lemony and light. Fresh and easy weeknight dinner.
Homemade Ricotta, Lemon & Summer Squash Cavatappi
2 cups Cavatappi
1 small summer squash, quartered and diced
1 small zucchini, quartered and diced
2 shallots, roughly sliced
5 cloves of garlic, roughly chopped
½ cup heavy cream
½ cup fresh ricotta (recipe here)
¼ cup olive oil
1 teaspoon dijon
1 tablespoon red pepper flakes
2 tablespoons basil, chiffonade
zest of one lemon
salt & pepper
In a medium saucepan, bring salted water to a boil. Add pasta and cook to al dente, approximately 6 – 8 minutes. Drain and place back in warm saucepan; drizzle with a tablespoon of olive oil and stir.
In a saute pan, heat 3 tablespoons of oil and add the summer squash, zucchini and shallots – lightly salt and pepper. Saute until squash begins to brown slightly, then add the garlic in and cook for another 3 – 5 minutes. Stir in dijon and heavy cream and let simmer to slightly reduce, approximately 5 minutes.
Pour mixture into the saucepan with the pasta, lightly toss. Spoon in dollops of ricotta, lemon zest, red pepper flakes and basil. Lightly toss once more before pouring the whole mixture into a large serving bowl. Top with fresh cracked pepper, remaining olive oil and shaved parmesan. Serve immediately.
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