Market-fresh ingredients like herbs and salad greens kick up the flavor of this light, satisfying recipe, making it easy to eat healthy. Fresh herbs complement the delicate taste of the ricotta. Fresh ricotta is best and can be found at cheese shops and Italian import stores, but the supermarket variety works well, too—just don’t use the fat-free type.  

Prep Time: 10 minutes, cook time: 10 Minutes, servings: 4 
Ingredients
8 ounces capellini
1⁄4 cup olive oil, plus extra for pasta
2 scallions, minced
2 garlic cloves, minced
2 cups loosely packed mixed baby salad greens
1⁄2 cup fresh flat-leaf parsley leaves, finely chopped
1⁄4 cup snipped fresh chives
1⁄4 cup snipped fresh dill
10 fresh basil leaves, torn into small pieces, plus extra leaves for garnish
Grated zest and juice of 1 lemon
1⁄4 teaspoon sea salt
1⁄8 teaspoon freshly ground pepper
1⁄2 cup finely grated Parmesan 
1⁄2 cup fresh part-skim ricotta (about 4 ounces)
Directions
1. Cook pasta according to package directions. Reserve 1 cup pasta water. Drain pasta and transfer to a bowl. Lightly drizzle with oil and toss to coat; set aside.
2. Meanwhile, heat 1⁄4 cup oil in a large skillet over medium heat. Add scallions and sauté 1 minute. Add garlic and sauté, stirring constantly, until just golden, about 1 minute. Reduce heat to low and add pasta, greens, parsley, chives, dill, basil, lemon zest and juice, salt and pepper. Add 1⁄4 cup Parmesan and the ricotta; toss gently with tongs to combine. Add enough of the reserved pasta water to loosen pasta. Cook until heated through.
3. Divide the pasta among 4 serving plates, sprinkle with remaining 1⁄4 cup Parmesan, garnish with basil leaves and serve immediately. 

Prep Time: 10 minutes, cook time: 10 Minutes, servings: 4 

Ingredients

8 ounces capellini

1⁄4 cup olive oil, plus extra for pasta

2 scallions, minced

2 garlic cloves, minced

2 cups loosely packed mixed baby salad greens

1⁄2 cup fresh flat-leaf parsley leaves, finely chopped

1⁄4 cup snipped fresh chives

1⁄4 cup snipped fresh dill

10 fresh basil leaves, torn into small pieces, plus extra leaves for garnish

Grated zest and juice of 1 lemon

1⁄4 teaspoon sea salt

1⁄8 teaspoon freshly ground pepper

1⁄2 cup finely grated Parmesan 

1⁄2 cup fresh part-skim ricotta (about 4 ounces)

Directions

1. Cook pasta according to package directions. Reserve 1 cup pasta water. Drain pasta and transfer to a bowl. Lightly drizzle with oil and toss to coat; set aside.

2. Meanwhile, heat 1⁄4 cup oil in a large skillet over medium heat. Add scallions and sauté 1 minute. Add garlic and sauté, stirring constantly, until just golden, about 1 minute. Reduce heat to low and add pasta, greens, parsley, chives, dill, basil, lemon zest and juice, salt and pepper. Add 1⁄4 cup Parmesan and the ricotta; toss gently with tongs to combine. Add enough of the reserved pasta water to loosen pasta. Cook until heated through.

3. Divide the pasta among 4 serving plates, sprinkle with remaining 1⁄4 cup Parmesan, garnish with basil leaves and serve immediately. 

Sara Foster’s Casual Cooking is this popular chef’s third cookbook. Southern-born Sara began her career with Martha Stewart’s catering company before going on to open her own takeout business, Foster’s Market, in Durham, NC. Today, she has a second Foster’s Market, in Chapel Hill, as well as a website, fostersmarket.com, where her line of products is also available. Sara is the food columnist for Cottage Living and has been featured in many other publications and on TV. Her guiding principle: Anyone can prepare simple, fresh and delicious home-cooked meals.