Creamy Lemon Pasta with Ricotta
Fresh, light pasta with a creamy sauce.
- 20 min
- 583 kcal / serving
- easy
- vegetarian
- Protein
- 19.4 g
- Fat
- 21.8 g
- Carbs
- 74.8 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g pasta
- 150 g ricotta
- 1 lemon
- 2 tbsp olive oil
- Salt
- Pepper
- Parmesan to taste
Method
- Cook pasta al dente in plenty of salted water according to package instructions.
- Meanwhile, wash the lemon with hot water, finely zest some of the peel and squeeze the juice.
- In a bowl, mix ricotta with lemon juice, lemon zest, olive oil, salt and pepper until a creamy sauce forms.
- Drain the cooked pasta, reserving some cooking water. Add pasta to the ricotta lemon sauce and toss well.
- Add a little cooking water if needed to make the sauce smoother.
- Divide onto plates and garnish with freshly grated Parmesan and additional lemon zest if desired.
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