Simon-Rumpza Cookbook
One-Pot Pasta With Ricotta and Lemon
4 servings
porzioni15 minutes
tempo totaleIngredienti
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)
Istruzioni
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.
Note
https://cooking.nytimes.com/recipes/1020290-one-pot-pasta-with-ricotta-and-lemon
Yum! I added air fried zucchini and basil.
Nutrizione
Dimensione della Porzione
-
Calorie
565
Grassi Totali
11 g
Grassi Saturi
6 g
Grassi Insaturi
4 g
Grassi Trans
0 g
Colesterolo
-
Sodio
443 mg
Carboidrati Totali
90 g
Fibra Alimentare
4 g
Zuccheri Totali
3 g
Proteine
24 g
4 servings
porzioni15 minutes
tempo totale