My Favorite Lemon & Herb Ricotta Pasta: A Taste of Sunshine in Every Bite.
Today, I’m sharing with you one of my all-time favorite pasta recipes that never fails to bring a smile to my face — Lemon & Herb Ricotta Pasta. Bursting with freshness and flavor, this dish embodies the laid-back charm of Sonoma cuisine, where simple ingredients shine bright. Picture twirling strands of pasta coated in a velvety sauce infused with zesty lemon, fragrant herbs, and creamy ricotta cheese. Trust me, it’s a culinary experience you won’t want to miss.
I’m crazy about Sonoma Gourmet Sauces. This creamy, tangy concoction brings together the brightness of freshly squeezed lemon, aromatic herbs, and the richness of ricotta cheese. Whether drizzled over pasta, spooned onto grilled vegetables, or used as a dipping sauce for crusty bread, it elevates every dish with its creamy texture, flavor, and sophistication. This pasta sauce is equally suitable for casual weeknight dinners and elegant dinner parties.
One thing I love most about this recipe is how easy it is to whip up, even on the busiest of weeknights. It’s a no-fuss meal that’s ready in no time, yet it tastes like you’ve spent hours slaving away in the kitchen.
This recipe will bring the essence of spring right to your kitchen table. Loaded with fresh zucchini, artichoke hearts, and roasted chicken, and a dreamy Sonoma Gourmet Lemon Herb Ricotta Pasta Sauce. If you love the taste of citrus the way I do, you will love this recipe. Just cook your favorite pasta al dente, then toss it with the sauce mix. One thing to remember when you make this recipe is that you won’t have leftovers. Everyone loves it and keeps coming back for more. It’s delicious and tangy. I’m so looking so forward to dinner.
So there you have it, folks — my go-to Lemon & Herb Ricotta Pasta recipe. Whether you’re craving a comforting meal after a long day or looking to impress dinner guests with minimal effort, this dish has got you covered. So grab your apron, gather your ingredients, and get ready to experience a taste of sunshine in every bite. Cheers to good food and even better company!
Lemon & Herb Ricotta Pasta
Description
Tangy, creamy, pasta that you will love.
Ingredients
1–2 tbsp olive oil drizzled in a large skillet
1 cup zucchini, (I’m using these awesome mini zucchini, they are tasty and firm, this is my first time to use them. If you’re using regular sized zucchini, cut in half, and slice).
1 can artichokes, drained
1 1/2 –2 cups of chicken breasts
1/2 pkg fettuccine or egg noodles
1 jar of Sonoma-Lemon & Herb Ricotta Sauce
Red pepper flakes
Top it off with sliced Basil and shaved Parmesan
Instructions
Heat olive oil in a large skillet
Lightly sauté zucchini and artichokes in olive oil
Add chicken (I like to cut time where I can, so I used the breast of an already roasted chicken)
Add entire jar of Sonoma Gourmet Lemon & Herb Ricotta pasta sauce.
Let simmer.
Separately fill a medium sized pan with water, bring to a boil over high heat.
Once it’s boiling, add a generous amount of salt.
Add pasta of your choice, cook according to package directions.
Once it’s cooked andante, scoop out about a 1/2 cup of the salty, starchy pasta water and drain the rest.
Add pasta and salty, starchy water to the skillet with the veggies, chicken and Lemon & Herb Ricotta Sauce.
Notes
A wonderful dinner for your family or with guests.
