14 Comments
User's avatar
Mariela Mircheva, RD's avatar

You had me at lemon ricotta. The kind of recipe that feels fancy enough for guests but easy enough for a weeknight.

Carolina Gelen's avatar

You get it!!! It feels so special, no one will guess you spent 25 minutes cooking it hahah

Mariela Mircheva, RD's avatar

Exactly! The culinary equivalent of looking effortlessly put together. 😄 Lemon + ricotta might be one of the highest reward-to-effort combinations out there. What’s your other favorite “secret weapon” ingredient for making a simple meal feel special?

Ryan's avatar

Just because I might be overthinking it. Does the pasta/zucchini get drained first? Or does the cheese just go in the pasta water?

Carolina Gelen's avatar

There’s no need to drain the pasta for this one. There’s just enough water in the pan to cook the pasta and have a little liquid at the bottom for the sauce. Once the pasta is partially cooked through (just before al dente), add the cheese to the pot and start stirring. Cook until the pasta is cooked through and the sauce is nice and silky. Don’t hesitate to add an extra splash of water, if needed :)

Kathryn Budig's avatar

Looks amazing as always. Thank you!

Robin's avatar

YOU are my favorite. I wish you mad success always. Love your cookbook!

Carolina Gelen's avatar

this made my whole day, so grateful for your support ❤️❤️❤️

Willa's avatar

I made this for some friends last night and it is DIVINE. Came together so quickly, too! 😋❤️

Hannah's avatar

I cant wait to make this! Also cant wait for cookbook number 2! 👀

Carla's avatar

Making tonight, very excited

Lonni Tanner's avatar

The One Pot Summer Squash Pasta was delish and super easy. Made it last night. Played with the balance of lemon/salt til I got it just right. Note to self: do give the ricotta a whirl in a mini food processor. Didn’t. Just stirred like crazy. Worked beautifully and got a right-arm workout…Happy tummy - even though I ate three bowls…what can I say, couldn’t resist!