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Vegetarian Recipes

Camp Breakfast Hash

When I’m feeling like an easy camping breakfast is in the cards, this breakfast hash is it. We make variations of it at least once every time we’re out with the trailer. I always throw a pack of plant-based hot dogs in the cooler, because, you know, it’s camping. We might have them for one meal, and then toss the leftovers into a breakfast hash like this one. It’s not sexy, but it is tasty and fills you up for a good stretch of hiking and exploring. I tend to cook the potatoes the night before – throw them in the fire, or boil them in any leftover water I might have going.

Breakfast Hash Variations 

A hash like this is a clean-out-the-cooler (or fridge) thing by nature. There aren’t many hard and fast rules. I like some potatoes (cubes, shredded, or sliced), I like some vegetables, the eggs, and something spicy to kick off the day. I haven’t tried a hash like this with a plant-based egg substitute, but suspect you’d be fine. You’ll find my base recipe down below, and here are a few other combinations to try:

  • Pepper Breakfast Hash: Sauté strips of red and yellow peppers and finish with a bit of goat cheese. Or dice the peppers for more of a confetti hash.
  • Herb-y Breakfast Hash: Make the recipe exactly as written but add a few handfuls of chopped cilantro, basil, and/or parsley to the skillet just before cracking the eggs in. Finish with a little chopped mint.
  • Masala Breakfast Hash: Season your potatoes and onions with a generous dusting of a favorite curry powder before proceeding with the rest of the recipe.
  • Frittata-style: You can beat the eggs before adding them to the skillet for more of a frittata situation.

One Tricky Thing

I just want to call this out before you dive into the recipe. Once you crack the eggs into the skillet, you want to continue to cook the eggs without burning the bottom of the hash. So, be sure to dial back the heat a bit. That’s it – just once the eggs are involved take it slow and steady.
Here are a couple recent shots I took as we made our way through the Arizona and New Mexican deserts. I love cooking in our kitchen at home, but there’s nothing quite like cooking on a picnic table or over a grill as the sun is rising or setting. Best ever. It is, hands down, my favorite part of camping in beautiful places. Definitely have to watch where you step out here though!

I’m trying to get all my camping recipes organized into one place on the site in the coming weeks. Summer is knocking at the door, and I haven’t done a great job in the past on this front. I think it’s because, if I’m honest, camping is amazing, but it can be a lot of work on the packing and preparation front. Writing up recipes and photographing them while camping adds another layer of complexity and I’ve been trying to do a better job of making it happen!  
The weather is warming up in Southern California, so I’ll hopefully have some new recipes cooking under the sun and stars. I feel like all my camping recipes over the past year have been cozy soup recipes and stews. Laugh/cry. If a major storm hit California in the past year, I’m pretty sure we were camping in it. I’m ready for grill season.

One thing I love about camping recipes like this breakfast hash is that if they’re do-able for camping, they’re also great to have on hand for “regular” life. Same goes for anything you can do most of the prep-ahead, like the Spicy Coconut Curry Noodles , this version of the Tortellini Soup, and these Grilled Veggie Kebabs.

Poke around here for more breakfast recipes, and (promise) more camping recipes to come!

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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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