The other night I was cruising my Google Reader and saw a tasty post for Spring Lemon Ricotta Pasta from Pam our longtime blogger friend behind Cave Cibum. Pam takes such great photos and creates wonderful recipes all the time so I was not surprised at all to see another delightful looking dish. Plus, I 110% trust anything that Pam makes, as she made the best candied bacon I’ve ever had in my life. Ever. Ever ever.
For the Spring Lemon Ricotta Pasta, Pam pretty much just whipped it up one night she was craving a light but comforting seasonal dish. I was in the same predicament so I decided to give the recipe a chance.
Here’s what you need:
• While your pasta is cooking, in a large bowl mix the ricotta cheese, lemon zest, basil, parsley, prosciutto, and salt and pepper.
• Once pasta is cooked to your liking, drain and add to the ricotta mix making sure to combine well. Transfer the ricotta and pasta mix into a baking dish.
• And top with a heaping (!!!!) portion of Parmesan cheese and the lemon juice.
• Bake for 15-20 minutes until the top is nicely browned. Pam also suggests putting the baking dish under the broiler for a few minutes at the end to brown even more.
Incorporating the fresh basil and parsley into the dish is such a great idea if you’re looking for the perfect seasonal pasta dish. With each bite I felt like I was taking a big bite out of Spring. I think Pam hit the nail on the head when she said “