Yields4 Servings
 9 oz Package Beet + Ginger Legume and Vegetable Blend Pasta
 2 tbsp Olive Oil
 1 lb Shrimp, shelled
 ¾ cup Part-skim ricotta
 ¼ cup Lemon juice + zest of 1 lemon
 2 tbsp Minced fresh chives
 Salt and pepper to taste
1

Cook pasta according to package directions. Drain, reserving about ¼ cup of pasta water and set aside.

2

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring frequently until shrimp are done and turn pink.

3

Remove skillet from heat. Add ricotta and lemon juice to hot skillet and blend until smooth.

4

Stir in reserved pasta water. Season with salt and pepper.

5

Stir in pasta. Sprinkle with lemon zest and minced chives.

Ingredients

 9 oz Package Beet + Ginger Legume and Vegetable Blend Pasta
 2 tbsp Olive Oil
 1 lb Shrimp, shelled
 ¾ cup Part-skim ricotta
 ¼ cup Lemon juice + zest of 1 lemon
 2 tbsp Minced fresh chives
 Salt and pepper to taste

Directions

1

Cook pasta according to package directions. Drain, reserving about ¼ cup of pasta water and set aside.

2

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring frequently until shrimp are done and turn pink.

3

Remove skillet from heat. Add ricotta and lemon juice to hot skillet and blend until smooth.

4

Stir in reserved pasta water. Season with salt and pepper.

5

Stir in pasta. Sprinkle with lemon zest and minced chives.

Shrimp and Ricotta Pasta