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    Simon-Rumpza Cookbook

    One-Pot Pasta With Ricotta and Lemon

    Dinner
    Fast
    Pasta
    Vegetarian Main
    ​

    4 servings

    porce

    15 minutes

    celkový čas
    Začít vařit

    Ingredience

    Kosher salt

    1 pound short, ribbed pasta, like gemelli or penne

    1 cup whole-milk ricotta (8 ounces)

    1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving

    1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)

    Black pepper

    Red-pepper flakes, for serving

    1/4 cup thinly sliced or torn basil leaves, for serving (optional)

    Pokyny

    Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

    In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.

    Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

    Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

    Poznámky

    https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon

    Yum! I added air fried zucchini and basil.

    Výživové údaje

    Velikost porce

    -

    Kalorie

    565

    Celkový tuk

    11 g

    Nasycený tuk

    6 g

    Nenasycený tuk

    4 g

    Trans mastné kyseliny

    0 g

    Cholesterol

    -

    Sodík

    443 mg

    Celkový obsah sacharidů

    90 g

    Vláknina

    4 g

    Celkové cukry

    3 g

    Bílkoviny

    24 g

    4 servings

    porce

    15 minutes

    celkový čas
    Začít vařit

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    Ingredience

    Kosher salt

    1 pound short, ribbed pasta, like gemelli or penne

    1 cup whole-milk ricotta (8 ounces)

    1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving

    1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)

    Black pepper

    Red-pepper flakes, for serving

    1/4 cup thinly sliced or torn basil leaves, for serving (optional)

    Pokyny

    1

    Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

    2

    In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.

    3

    Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.

    4

    Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.