Summer Vegetable Pasta with Creamy Ricotta Sauce

My parents are overflowing with green summer vegetables and they look so pretty in this summer pasta dish, covered in a creamy cheese sauce. Green beans, peas, zucchini and onions are cooked quickly with a little white wine and then tossed in an herby, ricotta and parmesan sauce that coats everything just beautifully. Serve over whole grain pasta and your whole family will be eating a fulfilling and healthy homemade meal in just minutes! You can use any combination of vegetables that your family loves, I just went and picked whatever was ready in my parent's garden so this combination cost me very little and was so delicious together. The peas are creamy, the green beans are crunchy and the zucchini adds a subtle sweetness, what more could you want!

I used to subscribe to Everyday Living and this recipe was inspired by a pasta recipe that I found in one of the monthly subscriptions. The ricotta sauce in that recipe was a little bland and lacked something. This recipe I feel has a lot more flavor and personality that the original, I hope you agree!

This pasta serves 6.
Adapted from Everyday Living, Herbed ricotta pasta with corn and zucchini.

Ingredients

1 lb whole grain pasta, I used Barilla ziti.

1 Tbsp olive oil

1 tsp Pasture raised butter

1 Medium organic zucchini, chopped.

1 Small organic onion, chopped.

Organic green beans, chopped in half, I just used a large handful, about 2 cups when cut.

1 Cup fresh, organic peas

1/4 Cup dry white wine, I used Pinot Grigio.

14 oz Ricotta cheese, I used Maplebrook Farm hand-dipped ricotta.

1/3 Cup parmesan cheese, grated, more for serving (optional).

10 Fresh, organic basil leaves, chopped finely.

1 Sprig fresh, organic oregano, leaves only, chopped finely.

1 Bunch organic chives, chopped finely.

Sea salt & fresh ground black pepper, to taste.


Directions

Bring a large pot of salted water to boil and blanch the green beans and peas (quick cooking them) for 2 minutes, remove from the water with a slotted spoon and set aside. Bring the water back to a boil and cook pasta based on the package directions, reserve 1/2 cup of pasta water and drain.

In a saute pan heat the butter and olive oil over medium heat add in the onion and zucchini, season with a bit of salt and pepper and cook till soft and slightly browned, about 4 minutes. Add in the peas and green beans and cook for another 2 minutes. Add in the white wine and cook till the wine has evaporated, about 2 minutes. Remove from the heat.

In a large bowl combine the ricotta, parmesan, herbs and the vegetables. Add in the pasta water and the pasta and stir everything to combine well. Taste for seasoning and salt and pepper as needed. Serve with an additional sprinkling of parmesan cheese.