Lemon Ricotta Campanelle Pasta

This Lemon Ricotta Campanelle is sunshine in a bowl—creamy, bright, and packed with summer produce. Sweet corn from the farmers market, orange cherry tomatoes from the garden, and tender spinach come together with grilled chicken, garlic-sautéed shallots, and a luscious lemony ricotta sauce. It’s a super easy weeknight dinner!

Serves 4

Ingredients:

• 1 box (1 lb) Campanelle pasta or Toscani pasta

• 3-4 grilled chicken breasts, grilled then cubed

• 2 ears of corn, boiled

• 1–2 cups cherry tomatoes, halved

• 1 shallot, minced

• 2 cloves garlic, minced

• 2-3 big handfuls of fresh spinach

• Zest of 1 lemon

• Juice of 2 medium lemons

• 1 cup ricotta

• ⅓ cup grated Parmesan cheese (plus more for serving)

• ½ tsp red pepper flakes (optional, to taste)

• Kosher salt and freshly cracked black pepper

• ½ cup reserved pasta water (more as needed)

• 3 tbsp oil

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook the Campanelle until al dente. Reserve at least ½ cup of the pasta water before draining. Set aside.

2. Sauté the aromatics and tomatoes:
   In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the shallot, garlic, cherry tomatoes, and a pinch of red pepper flakes. Cook for 4–6 minutes, stirring occasionally, until the tomatoes are softened and fragrant.

3. Make the ricotta mixture:
   In a bowl, combine the ricotta, lemon juice, lemon zest, Parmesan, olive oil, salt, and pepper. Stir until smooth. If it feels too thick, add a tablespoon or two of reserved pasta water to loosen it up.

4. Assemble the pasta:
   Add the drained pasta to the pot with the tomato mixture. Turn off the heat. Stir in the ricotta mixture, adding reserved pasta water a little at a time until the sauce coats the pasta.

5. Finish with veggies and chicken:
   Stir in the spinach, corn, and cubed grilled chicken. Toss until the spinach just slightly wilts and everything is warmed through. Taste and season with more salt, pepper, or lemon juice if needed.

6. Serve:
   Plate warm and top with extra grated Parmesan, fresh basil if you have it, and a drizzle of olive oil or more lemon zest. Enjoy!!!