Get the Recipe: Lemon Ricotta Pasta
A fresh and cheesy pasta, flavoured with lemon and served with torn prosciutto and pea shoots.
Ingredients
- 9 oz pappardelle pasta, or other long pasta
- 1/2 cup green onion, diced
- 1 1/2 cups ricotta
- 1 1/2 teaspoons salt
- 2 Tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 Tablespoons butter
- 4 slices prosciutto, torn into thin pieces
- 1/4 cup parsley, chopped
For garnish:
- Reserved green onion
- Handful pea shoots
- Parmesan cheese
Instructions
- Boil pasta in salted water according to package directions, RESERVING 1 CUP OF THE PASTA BOILING WATER before draining.
- In a small bowl, stir together the ricotta, salt, pepper, lemon zest and lemon juice. Set aside.
- Melt the butter in a skillet over medium heat. Add about 2/3 of the green onion and cook, stirring, for about 1 minute. Add the ricotta mixture and stir to combine. Turn off heat until pasta is ready.
- When pasta is cooked and drained, add to skillet with ricotta. Heat over medium heat, tossing, and adding some of the reserved pasta water as needed, to loosen the sauce, until warmed. Add prosciutto and parsley. Toss to combine.
- Serve garnished with pea shoots, reserved green onion and a shaving of Parmesan cheese, if desired.
Notes
Be sure to read the notes above this Recipe Card, where I share more detailed tips, variations and substitution suggestions for this recipe!
Serving: 1 serving, Calories: 500 kcal, Carbohydrates: 51 g, Protein: 21 g, Fat: 24 g, Saturated Fat: 13 g, Cholesterol: 121 mg, Sodium: 1070 mg, Potassium: 345 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 1066 IU, Vitamin C: 19 mg, Calcium: 231 mg, Iron: 2 mg
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