Summer Pasta with Savor Style

Summer Pasta with Savor Style


Hi everyone! This is Courtney from Savor Style joining you as a guest on the SGP blog today!

Summer is in full swing, but this not-quite-normal season still has us craving comfort food daily. Enter Lemon Butter Pasta (with ricotta and spicy breadcrumbs!) from Half Baked Harvest. This dish is full of summer flavor (thanks to the lemon and zucchini), decadent without feeling heavy, and on the dinner table in 20 minutes.



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 While we love our Pasta Bowls, we decided to serve this in a size C bowl (hand-painted with our lemons, of course!) - the additional depth made it the perfect vessel to layer the ricotta, pasta and breadcrumbs and serve up the perfect bite.  



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RECIPE:

LEMON BUTTER PASTA WITH RICOTTA AND SPICY BREADCRUMBS via Half Baked Harvest 
INGREDIENTS

  • 2 tablespoons extra virgin olive oil

  • 1 cup Panko breadcrumbs

  • 2 tablespoon drained capers

  • 1 teaspoon crushed red pepper flakes

  • 3/4 pound angel hair pasta

  • kosher salt and black pepper

  • 6 tablespoons cold salted butter

  • 1 lemon, sliced, seeds removed 

  • 1 cup fresh basil, chopped

  • 1 zucchini or yellow summer squash, very thinly sliced

  • 3-4 cloves garlic, minced or grated

  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

  • 8 ounces ricotta cheese, whipped, if desired (pulse in food processor for a few seconds to whip)

    INSTRUCTIONS

    1. Heat a large skillet over medium heat. Add the olive oil, breadcrumbs, capers, and crushed red pepper flakes. Cook, stirring occasionally until the breadcrumbs are toasted all over and the capers fried, about 4 minutes. Remove the breadcrumbs from the skillet. Season with salt.

    2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

    3. Meanwhile, set your skillet over medium-high heat. Add the 2 tablespoons butter and lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.

    4. To the skillet, add the remaining butter, zucchini, garlic, and thyme. Season with salt and pepper. Cook until the zucchini is golden, 5 minutes. Watch the garlic closely. Remove from the heat, stir in the pasta and 1/2 of the lemon/basil.

    5. Spread the ricotta into bowls. Add the pasta. Top with breadcrumbs and additional lemon/basil. Twirl the pasta up with the cheese.


      Enjoy!

      Cheers,

      Courtney

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