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Lemon Ricotta Pasta
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Lemon Ricotta Pasta

20 minServes 2Nutri-Score C€€
from @noaawilliams_21 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pastaGrains250 g
  • ricottaDairy250 g
  • olive oilPantry5 ml
  • Parmesan cheese (grated, plus extra to serve)Dairy50 g
  • lemon (zested and juiced)Produce1 piece
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • chilli flakes (to taste)Spices1 g
  • spinach (optional)Produce30 g

per serving

Nutrition

693kcal

Carbs
95 g
Proteins
28 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Grater
  • Colander

step by step

Method

  1. Cook the pasta

    • Bring a pot of salted water to a boil and cook the pasta until al dente, following the package directions.
    • Before draining, reserve some of the pasta water.
    Step 1

  2. Make the ricotta sauce

    • In a bowl, combine the ricotta, olive oil, lemon zest and lemon juice.
    • Season with salt and pepper and stir until well combined.
    • Taste and adjust the seasoning as needed.
    Step 2

  3. Combine pasta and sauce

    • Add the ricotta sauce to the drained pasta with part of the reserved pasta water.
    • Stir well to coat the pasta evenly, adding more pasta water as needed until creamy.
    • Fold in the spinach if using.
    Step 3

  4. Serve

    • Serve immediately, garnished with extra Parmesan, chilli flakes and lemon wedges if desired.
    Step 4
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