Рецепт Lemon and Herbed Ricotta Pasta
You know I grew up on pasta. But mostly it was spaghetti and meatballs. With tons of tomato sauce and very large meatballs. I am sure I ate at least a pound of pasta in one sitting. I am absolutely sure of it. Pasta can be our enemy if we let it. But if we cook it in proportion and add healthier toppings we can still be friends.
Right?
For some reason, eating anything that uses lemon makes it takes refreshing. So eating a hot meal on a hot day that has a zest of lemon just tastes, well, zesty.
That’s why you need to try my Lemon and Herbed Ricotta Pasta.
Lemon and Herbed Ricotta Pasta
- 8 ounces Angel Hair Pasta
- 1 tablespoons unsalted butter, cut into small pieces
- ½ cup fresh ricotta
- ⅓ cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
- zest of 1 lemon
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Cook the pasta according to the package directions. Reserving ⅛ cup of the water, drain the pasta, then return it to the pot.
In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms.
Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss.
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Easy, simple, and refreshingly delicious.
Use your favorite herbs. I used what I had on hand which was flat-leaf parsley and chives.
So make pasta your friend again ans eat whole grain in smaller portions.
Thanks for stopping by and have a great day.
Marlene
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