Pasta al limone with ricotta and pepper
~12 minon the hobItalyVegetarian
612kcal
25 gprotein
72 gcarbs
23 gfat
4 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 887 | 35 g |
| Emmagetting lean | 27% | 489 | 21 g |
| Jackgrowing | 24% | 428 | 17 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Pasta (penne / spaghetti)90 g
- Ricotta80 g
- Parmesan, block20 g
- Extra virgin olive oil2 tsp
- Lemons½
- Pasta (penne / spaghetti)180 g
- Ricotta160 g
- Parmesan, block40 g
- Extra virgin olive oil1 tbsp
- Lemons1
- Pasta (penne / spaghetti)360 g
- Ricotta320 g
- Parmesan, block80 g
- Extra virgin olive oil2 tbsp
- Lemons2
From your store cupboard
Black pepperSalt
If you can’t get it
- Ricotta → cottage cheese blended smooth
Method
- Put salted water on and cook the pasta a minute short of the packet time.
- Zest the lemon (the yellow part only) and squeeze out the juice.
- In a bowl mix the ricotta with the grated Parmesan, the olive oil, the lemon zest, the juice and plenty of coarsely ground pepper.
- Before you drain the pasta, lift out a mugful of the cooking water. That starch is the only thing that will bring the sauce together.
- Move the hot pasta into the bowl with the ricotta and add the cooking water a spoonful at a time, until the sauce coats every strand. Don’t do this over the hob — the ricotta would split.
- Adjust the salt and pepper and serve straight away.
- Put salted water on and cook the pasta a minute short of the packet time.
- Zest the lemon (the yellow part only) and squeeze out the juice.
- In a bowl mix the ricotta with the grated Parmesan, the olive oil, the lemon zest, the juice and plenty of coarsely ground pepper.
- Before you drain the pasta, lift out a mugful of the cooking water. That starch is the only thing that will bring the sauce together.
- Move the hot pasta into the bowl with the ricotta and add the cooking water a spoonful at a time, until the sauce coats every strand. Don’t do this over the hob — the ricotta would split.
- Adjust the salt and pepper and serve straight away.
- Put salted water on and cook the pasta a minute short of the packet time.
- Zest the lemon (the yellow part only) and squeeze out the juice.
- In a bowl mix the ricotta with the grated Parmesan, the olive oil, the lemon zest, the juice and plenty of coarsely ground pepper.
- Before you drain the pasta, lift out a mugful of the cooking water. That starch is the only thing that will bring the sauce together.
- Move the hot pasta into the bowl with the ricotta and add the cooking water a spoonful at a time, until the sauce coats every strand. Don’t do this over the hob — the ricotta would split.
- Adjust the salt and pepper and serve straight away.
Allergens: Lactose, Cereals containing gluten (1), Milk (7)
