Simple & Delicious Mother’s Day Spring Pasta Dish
Are you pressed for time and looking for a simple but gourmet recipe for Sunday? This dish will impress any mom on Mother’s Day.
Ingredients
Ghee Butter or Olive Oil, Butter, etc.
Tip: If you’re using Olive Oil or Butter go easy because you don’t want it to become oily. Remember the pesto already has olive oil in it as well.
Sweet Vidalia Onion
Tip: Caramelize your onions to add a little added sweetness
Minced Garlic
Diced Zucchini
Tip: For a great pop of color use both yellow and green zucchini
Pesto (homemade if possible)
Tip: Save time by checking out your local market for a prepared fresh Pesto
I make large batches of pesto and freeze them so I can pop them out and use as needed.
If you don’t love basil you could make a spinach or arugula pesto
Quick and Easy Preparation
Blend Ricotta, cheese, pesto, carrots (shredded), seasonings to taste and mix together and set aside.
Boil Water & Cook Pasta
I use Banza Pasta. I prefer this since it’s a protein rich chickpea pasta with little ingredients I used elbows but shells work great too. I cook the pasta for about 8 minutes so the noodles don’t brake/crack plus it the pasta will cook more when you combine everything. If you don’t like the chickpea pasta option you can use really any pasta you prefer.
Once the veggies are cooked nicely and pasta is finished then gently incorporate the pasta slowly add the ricotta pesto mix and slowly fold the mix into the noodles until evenly coated.
I season some more at the end with Trader Joe’s lemon salt pepper blend and serve with it fresh parmigiana cheese.
Nice Additions: You could add chicken or other vegetables (peas, asparagus) but either way this is an uber yummy and satisfying pasta dish.
Do you have a few extra minutes? If so try adding a chefs touch by adding some grilled chicken to the top of the pasta, whip up a fresh salad, toast up some crunchy garlic bread, and serve with your Mother’s favorite bottle of wine.