Vegetarian Recipes

Seven Magic Sauces you Should Know About

http://feeds.101cookbooks.com/~r/101Cookbooks/~3/wZG-sxiOeOQ/

What is a magic sauce? It’s a simple sauce you can use a hundred different ways. And you should absolutely have one or two in your repertoire! Here are a handful of the best.

1. Original Magic Sauce – (101 Cookbooks)
This was the first magic sauce I posted. I called it magic sauce, in part because it makes everything it touches shimmy with deliciousness. It’s magic like that. Technically, it’s a riff on a chimichurri sauce – but one that has veered off the rails in a big way. Get the recipe here.

2. Magic Ancho Chile Relish – (101 Cookbooks)
This Ancho Chile Relish brings the fast magic – adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. Perfect swirled into soups, dolloped onto tacos, or to punctuate yogurt. Get the recipe here.

3. Green Kitchen Stories’ Magic Green Sauce – (Green Kitchen Stories)
Just yes to this. Avocado and herbs with a bit of chile and garlic make this crazy versatile. And look at what they do with it – a stunner of a watermelon & Halloumi Salad. Gorgeous. Get the recipe here.

4. Magic Artichoke Dipping Sauce – (Platings & Pairings)
It’s the season for artichokes. Tripling down with mustard, lemon and garlic powder make this simple dipping sauce a stand-out. Get the recipe here.

5. Walnut Olive Miso Magic Sauce – (101 Cookbooks)
A chunky, walnut olive miso creation worthy of its name. You combine toasted walnuts, olives, miso, a dusting of oregano, and a dollop of tahini into a blockbuster condiment of sorts. Get the recipe here.

6. Red Pesto – (101 Cookbooks)
This red pesto is also magic. I make walnut-studded sauce and cast sun-dried tomatoes in the role basil typically plays. Flavor-forward, intense, and delicious. If this isn’t your jam, here is more pesto inspiration. Get the recipe here.

7. 5-minute Magic Green Sauce – (Pinch of Yum)
Lindsay’s jalapeño and herb spiked magic sauce bringing up another option on the green side of things. Get the recipe here.

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.

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.

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

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

How to Make Lemon Ricotta Pasta – Step By Step Photos

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

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.

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.

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.

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.

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.