https://www.copymethat.com/r/D2xfkmYbA/one-pot-pasta-with-ricotta-and-lemon/
125060092
YTwFPi7
D2xfkmYbA
2024-04-27 13:44:41
One-Pot Pasta with Ricotta and Lemon
loading...
X
To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It’s a weeknight and for-company keeper any way you stir it.
Great starting point recipe, and made it a few times now. Favorite additions:
1. 2 tbsp of leftover homemade pesto stirred into the ricotta;
2. Sprinkle toasted panko or lightly toasted pine nuts on at the end; and/or
3. Preheat oven to 425/400 convection. Take 2 broccoli crowns, chop into florets; toss them in a light drizzle of olive oil, sprinkle S&P, garlic powder or garlic. Roast on sheet pan for 10-12 min or until done (while pasta boils) with some tasty brown bits. Toss into pasta.
Great starting point recipe, and made it a few times now. Favorite additions:
1. 2 tbsp of leftover homemade pesto stirred into the ricotta;
2. Sprinkle toasted panko or lightly toasted pine nuts on at the end; and/or
3. Preheat oven to 425/400 convection. Take 2 broccoli crowns, chop into florets; toss them in a light drizzle of olive oil, sprinkle S&P, garlic powder or garlic. Roast on sheet pan for 10-12 min or until done (while pasta boils) with some tasty brown bits. Toss into pasta.
Ingredients
- 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 ¼ cup lemon juice (from 1 to 2 lemons)
- Black pepper
- Red-pepper flakes, for serving
- ¼ cup thinly sliced or torn basil leaves, for serving (optional)
Steps
Directions at cooking.nytimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!