One-pan pasta with ricotta and lemon
One of my favorite creamy pasta dishes is this pasta with ricotta and lemon. The lemon makes this deliciously fresh. Make it healthier by adding extra vegetables (see notes)
Ingredients
- 300 gr pasta conchiglie or penne
- 250 gr ricotta cheese
- 75 gr parmesan cheese grated
- 1 tbsp lemon zest
- 60 ml lemon juice
- olive oil
- 1 tbsp Italian herbs
- 1 clove garlic
- fresh basil to garnish
Instructions
- Take a large saucepan of salted water and bring to a boil. Drain as soon as al dente and save at least 250 ml (1 cup) of the cooking water.
- Now add some olive oil to the same pan and make the sauce in it by first frying the garlic briefly. Now add the ricotta, parmesan cheese, lemon zest, lemon juice, Italian herbs, salt and pepper. Stir everything well until combined.
- Add about 100-150 ml of the pasta cooking water to the sauce and stir until smooth. Now add the pasta and stir until the pasta is well covered by the sauce. Add more pasta water if needed. Add the fresh basil at the end.
- Serve the pasta in the pan and garnish with grated parmesan cheese, black pepper and basil.
Notes
Extra vegetables: add zucchini, mushrooms, broccoli or serve with a big green salad.
Add protein: While this dish is vegetarian, it will also pair really well with added chicken or ground meat.
Storing: Kept in the fridge this dish will be good for 2-3 days.
Nutrition
Calories: 469kcal | Carbohydrates: 61g | Protein: 24g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 358mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 8mg | Calcium: 391mg | Iron: 2mg