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Sorrento® Ricotta and Lemon Zest Pasta

Serving Size: 2 servings
 

Ingredients

  • 1/2 lb. hot cooked spaghetti
  • 2 tbsp. butter
  • 1 shallot, peeled and minced
  • 1 tbsp. lemon zest
  • 1 tbsp. lime zest
  • 6 tbsp. lemon juice
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 1 cup Sorrento® ricotta cheese
  • 2 - 3 tbsp. lemon balm leaves (or Italian parsley)

Cooking Instructions

Melt butter in large skillet over medium heat.

Add shallot and sauté until translucent. Add lemon and lime zest, stirring until fragrant or approximately 1-2 minutes. Add lemon juice, salt, pepper, broth and bring to a boil. Add peas and simmer for 2 minutes. Remove from heat and add the ricotta cheese in crumbles.
Add pasta to skillet and toss to mix. Add lemon balm and gently toss again.
Serve immediately.
This recipe provided by Sorrento
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