Recipe 67: Creamy Lemon Mac PrimaveraPosted: February 20, 2016
I recently made dinner for my dad, but don’t worry! Mom hasn’t been left out! Today is her birthday (happy birthday, Mom!), so a few days ago I had her over and made her lunch.
Creamy Lemon Mac Primavera (from All Things Mac and Cheese)
8 ounces penne pasta (I used corn and rice elbows)
1 tablespoon butter
1 carrot, peeled and cut into matchsticks
1/2 cup red bell pepper, cut into matchsticks
1 small zucchini, cut into matchsticks (Loverman got a summer squash, so I used that instead)
Salt and black pepper to taste
1/3 cup Wisconsin ricotta cheese
1 tablespoon heavy cream (I used half and half)
1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
1 lemon, zest and juice
Cook pasta according to package directions until al dente.
Meanwhile, melt butter in small skillet; add carrot, bell pepper, zucchini, salt and pepper to taste. Cook over medium heat until vegetables soften but retain their bright color, about 5 minutes.
In small bowl, combine ricotta, cream and parmesan cheese; mix until smooth. Stir in lemon zest and juice.
Drain pasta and immediately toss with cheese mixture; stir in vegetables. Serve with additional parmesan cheese for topping.
Verdict: 3/5 – This claimed to only serve two, but both of us had seconds and there was still some leftover. The different vegetables added lots of texture elements, but the flavor was a little meh. The lemon was bright, a nice burst of citrus in this cold winter, but you definitely needed that extra Parmesan to punch things up.