After admiring many recipes on myassigned blog for the Secret Recipe Club this month, Bewitching Kitchen, I chose this recipe because it uses Meyer lemons since I had yet to try them for myself. However, that task remains to be completed. I am not convinced they exist since they are impossible to find where I live. I’ve been told that they are typically only available in the January/February months, but that did not stop me in my unsuccessful hunt of every grocery store in Memphis. Therefore, this dish was made with just regular lemons. One day, Meyer lemon, you will be mine.
But as luck would have it, this dish was quite wonderful with just a common lemon. I am not sure what it would’ve tasted like otherwise, but the lemon flavor along with the zucchini and ricotta were perfect together. And as Sally suggested, I was not shy with my addition of freshly ground pepper. In case you didn’t know lemon and pepper get along great.
FARFALLE WITH ZUCCHINI AND RICOTTA
4 oz. whole wheat farfalle pasta (or other favorite shape)
1 Tbsp olive oil
1 shallot, finely diced
1 large zucchini, ends removed, shredded
Zest of half a lemon
Juice of a lemon
3/4 cup part skim ricotta cheese
Salt and pepper
- Cook the pasta according to the package instructions.
- Meanwhile, heat the olive oil in a large saute pan, add the shallot, season with salt, and cook until translucent. Increase the heat to high, and add the zucchini in a single layer. Do not touch it, allow it to cook undisturbed for a couple of minutes. Add the lemon zest, and stir the zucchini around. Add the black pepper, the ricotta cheese, stirring gently to form a sauce. Add the lemon juice, keep warm until the pasta is cooked al dente.
- Add the cooked pasta to the skillet, reserving some of the cooking water. If necessary, add some of it to the farfalle/zucchini mixture to reach a desired consistency. Heat everything together in low heat for a minute. Serve, with the optional grating of good parmigiano-reggiano on top.
Source: Adapted slightly from Bewitching Kitchen.