Creamy Lemon-Rosemary Pasta with Ricotta

Knuspr-Küche

Ingredients

Price per portion:€ 8.20

Ingredients

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Pasta 240 g Mais-Spaghetti (oder andere glutenfreie Pasta)

Ricotta 250 g Ricotta

Lemon 1/2 Bio-Zitrone (Abrieb)

Dried Rosemary 1/2 TL Rosmarin getrocknet

Grated Parmesan 15 g Parmesan gerieben

Pantry

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Salt 1 Prise Salz

Ground black pepper PL 1 Prise Pfeffer schwarz gemahlen

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.