Ricotta and lemon are a magical combination. No ricotta? Mascarpone or crème fraîche will also do the trick.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Bring a large pan of salted water to the boil and fill a large bowl with iced water. Cook the vegetables in the boiling water for 3-5 minutes until tender but still vibrant green, then use a slotted spoon to transfer them to the iced water. Tip the pasta into the pan and cook according to pack instructions. Reserve a mug of pasta cooking water, then drain the pasta and return it to the pan.
Meanwhile, in a bowl, mix together the ricotta, lemon zest and juice, most of the soft herbs, the chilli flakes (if using) and cheese; season. Drain the veg from the cold water, then add to the cooked pasta with the ricotta mixture; toss together until evenly combined, adding a little pasta water as needed to help the sauce coat the pasta. Divide between 2 bowls, then sprinkle over the remaining herbs and extra grated cheese and chilli flakes, if liked.