Zoë Easy Lemon Pasta

Pasta is an ultimate comfort food and this recipe came to be by flewk! I wanted to use up lots of opened Tupperware in my fridge and some garden fresh basil as well.

Prep: 10 minutes

Cook: 20 minutes

Difficulty: Easy

Ingredients

Pasta
- 2 Tbsp Sea Salt, (to salt your water)
- 1 1/5 cups Pasta, (of your choice)
Sauce
- 5 Tbsp Extra Virgin Olive Oil, (I used Zoë Olive Oil)
- 1/3 cup Pasta Water
- 5 Tbsp Ricotta
- 5 Tbsp Heavy Cream (Whipping Cream)
- 1 tsp Salt and Pepper, (to taste)
- 1 Tbsp Unsalted Butter
- 6 whole White Mushrooms, (sliced)
- 2 Tbsp Artichoke Spread
- 5 pieces fresh Basil, (sliced for garnish)
Topping
- 1/3 cup Gluten Free Italian Bread Crumbs
- 1 tsp Unsalted Butter

Process

In a medium pot, bring salt and water to a boil
Cook pasta according to box instructions or your taste and reserve your pasta water
In a small pan, add your breadcrumbs and butter on low heat until the breadcrumbs form a golden colour, set aside
In the meantime, in a pan, sautée your mushrooms with butter, salt and pepper
Add your cream, ricotta, and artichoke spread to the pan on medium heat and allow for the mixture to combine
Drain your pasta and add it to the pan, mix well
Incorporate your pasta water and mix well once more
Plate with a generous amount of extra olive oil on top, breadcrumbs, and garnish with fresh basil
Serve and enjoy!