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View more "Main Dishes" recipes Summer Harvest Ricotta Pasta Toss Recipe

Summer Harvest Ricotta Pasta Toss

Dairy Farmers of Canada
Add to Calendar 09/20/2019 10:00 AM 09/20/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

12 oz (375 g) rigatoni or penne pasta
1 cup (250 mL) frozen or fresh green peas
1 tbsp (15 mL) butter
4 green onions, sliced
3 cloves garlic, minced
1 sweet red pepper, diced
1 cup (250 mL) Canadian Ricotta cheese
1 1/4 cups (300 mL) milk
1/3 cup (75 mL) grated Canadian Parmesan cheese, divided
Salt and pepper
1 zucchini, shredded, divided
1/4 (60 mL) chopped fresh basil
1 tsp (5 mL) grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/summer-harvest-ricotta-pasta-toss?source=calendar
Summer Harvest Ricotta Pasta Toss true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 10 - 15 mins
  • Yields 4 servings

When local vegetables are abundant at the market, highlight their fresh flavours with this simple pasta with a light sauce that’s ready by the time the pasta is cooked.

  • Course Main Dishes
  • Prep. Time 10 mins
  • Cooking Time 10 - 15 mins
  • Yields 4 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Ingredients

12 oz (375 g) rigatoni or 
penne pasta
1 cup (250 mL) frozen or fresh green peas
1 tbsp (15 mL) butter
4 green onions, sliced
3 cloves garlic, minced
1 sweet red pepper, diced
1 cup (250 mL) Canadian Ricotta cheese
1 1/4 cups (300 mL) milk
1/3 cup (75 mL) grated Canadian Parmesan cheese, divided
Salt and pepper
1 zucchini, shredded, divided
1/4 (60 mL) chopped fresh basil
1 tsp (5 mL) grated lemon zest
1 tbsp (15 mL) freshly squeezed lemon juice

Preparation

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Taken from the 2013 Milk Calendar, watch the video to see just how easy this delicious and nutritious pasta recipe is to prepare. A light and creamy sauce, vegetables, milk, and Canadian Ricotta and Parmesan cheeses generously coat any short pasta of your choice, in this case, penne. A colourful summer dish!

In a large pot of boiling, salted water, cook pasta according to package directions almost until tender. Stir in peas and boil for 1 min.

Meanwhile, in a medium saucepan, melt butter over medium heat. Add onions, garlic and red pepper; sauté for 3 minutes or until tender. Stir in Ricotta cheese, then milk; reduce heat to medium-low and heat, stirring often, for about 5 min or just until hot (do not let boil). Stir in 1/4 cup (60 mL) of the Parmesan cheese. Remove from heat.

Drain pasta and return to pot. Pour sauce over top, stir in half of the zucchini, the basil, lemon zest and juice and toss to coat. Season with up to 1/2 tsp (2 mL) salt and pepper to taste. Divide among warmed serving bowls and sprinkle with remaining zucchini and parmesan cheese if desired.

Tips

To change things up, try fun-shapes of pasta such as farfalle (bow-ties), corkscrew-shaped cavatappi (scoobi doo) or any of the novelty shapes often available at large supermarkets and specialty stores.

Replace the peas with chopped asparagus or green beans. Add chunks of salmon, scallops, shrimp and/or squid and poach in hot sauce before adding Parmesan in step 2.

121 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 368 Calories
Protein: 20 g
Carbohydrate: 39 g
Fat: 15 g
Fibre: 4 g
Sodium: 297 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 32 % / 354 mg
Vitamin C: 96 %
Selenium: 68 %
Folate: 62 %
Vitamin B12: 38 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 3/4 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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