Creamy Ricotta Pasta Salad
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 head broccoli chopped into bite sized pieces
  • 1/2 bag spinach
  • 1 cup green peas frozen
  • 3 stalks scallion whites and greens, chopped
  • 2 cups ricotta cheese part-skim or whole milk (your choice)
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 2 lemon juiced, and zest from 1 lemon
  • 1 cup fresh basil chopped
  • 2 teaspoons salt
  • 1 teaspoons black pepper
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 head broccoli chopped into bite sized pieces
  • 1/2 bag spinach
  • 1 cup green peas frozen
  • 3 stalks scallion whites and greens, chopped
  • 2 cups ricotta cheese part-skim or whole milk (your choice)
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 2 lemon juiced, and zest from 1 lemon
  • 1 cup fresh basil chopped
  • 2 teaspoons salt
  • 1 teaspoons black pepper
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Instructions
  1. Bring a large pot of salted water to a boil and cook pasta until al dente, about 10 minutes.
  2. Chop your broccoli and scallion and set aside.
  3. Make the sauce: Add all sauce ingredients into a large bowl and whisk. Add water or extra lemon juice if needed; consistency should be thin enough to easily pour onto pasta but still thick enough to coat each ingredient.
  4. With a few minutes remaining on the boiling pasta, add broccoli, peas, spinach and scallion to pasta and cook for 2-3 minutes.
  5. Immediatley drain pasta and veggie mixture into a colander and rinse with cold water to prevent veggies from cooking any longer.
  6. Add sauce to pasta and toss until well coated. Refrigerate and add water as needed if it drys out.
Recipe Notes

Recipe by Ashley Thomas.