Meatless Mondays: Lemon Ricotta Pasta

May 23, 2011
Megan Bedard is a sucker for sustainable agriculture and a good farmers market, she likes writing about food almost as much as eating it.

Why recipes? Every time you make an informed decision at the check-out stand, you send a message to folks in the food industry. You might not have a seat on Capitol Hill, but you can vote with your fork three times a day: breakfast, lunch and dinner.

If you forgot about Meatless Monday this week, don't worry, you still have time. Lemon Ricotta Pasta is perfect in a pinch.

(Photo c/o Budget Bytes)

It's quick, easy, and flexible to whatever veggies you have on hand.

"The flavor of this pasta is light and fresh and can be the jumping off point for any number of variations," says Beth Moncel of Budget Bytes. And if you're only cooking for one? "This recipe is great because you can make just one serving at a time or multiple. It's very forgiving so you don't even really need to measure the ingredients."

Let's take a look....

(Photo c/o Budget Bytes)

Smoothing out the sauce...

(Photo c/o Budget Bytes)

After a little time in some hot water, the pasta is ready to roll...

(Photo c/o Budget Bytes)


(Photo c/o Budget Bytes)

Look good to you? Find the full recipe at Budget Bytes.

See all Meatless Monday recipes.

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