Creamy Lemon-Rosemary Pasta with Ricotta

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Creamy Lemon-Rosemary Pasta with Ricotta

Name: Creamy Lemon-Rosemary Pasta with Ricotta
Yield: 3 servings
Cuisine: Italienische Küche
Ingredients: 240 g corn spaghetti (or other gluten-free pasta); 250 g ricotta; 1/2 organic lemon (zest); 1/2 tsp dried rosemary; 15 g grated Parmesan; 1 pinch salt; 1 pinch ground black pepper

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Knuspr-Küche

Genießen Sie diese herrlich cremige Pasta, die durch frische Zitrone und aromatischen Rosmarin eine ganz besondere Note erhält. Die Kombination aus sanfter Ricotta und würzigem Parmesan sorgt für ein leichtes, aber dennoch sättigendes vegetarisches Gericht, das in weniger als 25 Minuten auf dem Tisch steht. Perfekt für ein schnelles Mittagessen oder ein entspanntes Abendessen.

Preparation method

Ingredients overview

Ingredients

240 g corn spaghetti (or other gluten-free pasta)
250 g ricotta
1/2 organic lemon (zest)
1/2 tsp dried rosemary
15 g grated Parmesan

Pantry

1 pinch salt
1 pinch ground black pepper

Cook the pasta in a pot of generously salted boiling water according to package directions until al dente (usually about 10 minutes). Reserve about one ladleful of the pasta water.

While the pasta is cooking, prepare the sauce: In a large, deep pan, warm the ricotta over medium heat. Add one ladleful of the pasta water, the lemon zest, dried rosemary, and a pinch of salt and pepper. Mix everything well and simmer over low heat for about 6–8 minutes.

Drain the cooked pasta, add it directly to the pan with the sauce, and mix everything well. Divide among three plates, sprinkle with grated Parmesan, and serve immediately.