Description
A creamy, zesty, no-cook pasta sauce made with ricotta, lemon, and olive oil. Ready in 5 minutes and packed with protein perfect for warm days or busy nights.
Ingredients
1 cup full-fat ricotta cheese
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup reserved pasta water
8 oz pasta (fusilli or farfalle)
Fresh basil or arugula for garnish`
Instructions
In a bowl, whisk together ricotta, lemon zest, lemon juice, salt, pepper, and olive oil.
Boil pasta until al dente; reserve 1/4 cup pasta water.
Drain pasta and return it to the pot.
Add ricotta mixture and reserved pasta water to the pasta; toss until well coated.
Serve immediately with fresh basil or arugula on top.
Notes
Use part-skim ricotta for a lighter version.
Pairs well with chickpea, lentil, or protein-enriched pasta.
Store in fridge up to 3 days.
Great hot or cold.
- Prep Time: 5
- Category: Lunch,dinner
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg