K is off at summer camp, and I’ve been thinking all day about if she’s making friends, is she having fun, did she sleep well, is she liking the food? Of course I’m sure all the answers are yes, but I can’t help but wonder. After putting together a care package for her (and of course the girls in her cabin), it was time to decide what to make for dinner…
A craving for pasta came across me…and when that craving comes on one of the hottest days of the year, this lemon, ricotta, mint pasta turned out to be the perfect fresh summer dinner.
I prefer to use spaghettoni noodles as they’re slightly thicker than the usual spaghetti noodles, and tend to grab a lot of the (super easy) sauce. Add together mint from the garden, creamy ricotta, peas that pop in your mouth, fresh lemon and spicy lemon pepper, and you get the perfect summer-fresh dinner.
Lemon, Ricotta, Mint Pasta
- Spaghettoni, or your preferred long-noodle pasta—cooked as directed, reserving 1/4 cup water when draining
- Peas—add to the pasta for the final two minutes of cooking to warm through
- Ricotta—a couple of spoonfuls, enough to coat the pasta
- Mint—roughly chopped
- Lemon—zest and juice of one lemon
- Lemon Pepper, my favourite is from Trader Joe’s—add a healthy amount to add a nice, spicy flavour to the pasta
Combine the ingredient together and top with more mint, lemon zest and lemon pepper. Serve warm.