It's too early for the warm-weather crops, but spinach and fresh basil were available. And with just a few additional ingredients dinner was served:
Pasta with Fresh Spinach/Basil Cream Sauce
1 lb. dried fettuccini (or pasta of your choice)
8 oz. ricotta
1 cup freshly grated Parmesan cheese (plus additional for serving)
1 tablespoon olive oil
2 tsp. lightly packed finely grated lemon zest
1/2 tsp. each salt and pepper
6 cups baby spinach leaves, coarsely chopped
2 cups loosely-packed fresh basil, chopped fresh basil
Bring a large pot of well-salted water to a boil over high heat. Cook the pasta in the water until al dente, about 11 minutes. Reserve about 1/3 cup of the cooking water and drain the pasta.
Meanwhile, in a large bowl, mix the ricotta, parmesan, olive oil, zest, and salt and pepper.Add the spinach leaves.
Add the hot pasta to the ricotta/spinach mixture and toss to coat. The heat of the pasta will wilt the spinach. Add the reserved cooking liquid as needed to moisten the pasta. Serves 4.