Blue Apron - Fresh Lemon Linguine with Summer Vegetable Sauce and Garlic Ricotta

Fresh Lemon Linguine with Summer Vegetable Sauce and Garlic Ricotta – Blue Apron

I made this meal from Blue Apron last night. This dish is vegetarian, but could easily be made vegan by leaving out the cheese.  I used 5 cloves for the sauce and 2 for the ricotta, but I LOVE garlic.  I also used an extra tomato because it didn’t seem quite saucy enough.  I think the addition of a little squeeze of lemon in the ricotta, or maybe just over the top would make it even better. Crack of fresh black pepper of course too.

Recipe and recipe pics from http://www.blueapron.com below the pic of my final product 🙂

Blue Apron - Fresh Lemon Linguine with Summer Vegetable Sauce and Garlic Ricotta
Blue Apron – Fresh Lemon Linguine with Summer Vegetable Sauce and Garlic Ricotta

Ingredients

  • 8 Ounces Fresh Lemon Linguine Pasta
  • 4 Cloves Garlic
  • 1 Summer Squash
  • 1 Heirloom Tomato
  • 1 Red Onion
  • 1 Bunch Basil
  • ½ Cup Part-Skim Ricotta Cheese
  • ½ Cup Grated Parmesan Cheese
  •  Teaspoon Crushed Red Pepper Flakes

Instructions

Prepare the ingredients:

Prepare the ingredients:

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel the garlic; thinly slice 3 of the garlic cloves. Mince the remaining garlic clove; using the flat side of your knife, smash until it resembles a paste (or use a zester).

Trim off and discard the stem end of the squash; cut into 2-inch-long sticks.

Core and large dice the tomato.

Peel, halve and thinly slice the onion.

Pick the basil leaves off the stems; discard the stems.

Start the sauce:

Start the sauce:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot.

Add the sliced garlic and onion; season with salt and pepper.

Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant.

Add the tomato and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Cook, stirring occasionally, 2 to 4 minutes, or until thickened and saucy.

Season the ricotta:

Season the ricotta:

While the sauce cooks, in a small bowl, combine the ricotta cheese and garlic paste.

Stir in a drizzle of olive oil and season with salt and pepper to taste.

Finish the sauce:

Finish the sauce:

Add the squash to the pan of sauce; season with salt and pepper.

Cook, stirring occasionally, 4 to 6 minutes, or until softened.

Cook the pasta:

Cook the pasta:

While the squash cooks, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water.

Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite).

Reserving ¾ cup of the pasta cooking water, thoroughly drain the cooked pasta and transfer directly to the pan of sauce.

Finish & plate your dish:

Finish & plate your dish:

Add all but a pinch of the Parmesan cheese and ½ cup of the reserved pasta cooking water to the pan of cooked pasta and sauce.

Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)

Remove from heat and season with salt and pepper to taste.

Divide the finished pasta between 2 dishes. Top each with half the seasoned ricotta cheese.

Garnish with the basil (tearing just before adding) and the remaining Parmesan cheese.

Enjoy!

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