Summer harvest Ricotta pasta toss | Milk Calendar 2013 recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

Add pasta to boiling water and cook according to package instructions.

In a hot skillet, add butter, green onions, garlic, and red bell peppers; cook for 3 minutes until tender.

Lower the heat to medium-low and add Canadian bacon and milk to the skillet.

Optional: add protein like salmon, shrimp, or scallops and poach for about 5 minutes.

Add 1/4 cup of Canadian Parmesan cheese and turn off the heat.

Stir in green peas with the pasta for the last minute of cooking.

Toss the pasta with the sauce, adding reserved zucchini and basil leaves.

Add lemon zest and about 1 tablespoon of lemon juice to the mixture.

Season with salt and black pepper, then give it a toss before serving.

Garnish with additional zucchini, Parmesan, and basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens