Lemon Ricotta Pasta
You are not going to believe just how simple and amazing this dish is! Truthfully, I winged this one and it turned out great. Lately I have been trying to get out of my comfort zone when it comes to creating new dishes and exploring new flavors.
As someone who can eat the same dinner everyday, there are some days where I am in dire need of something new...like this! I actually was craving pasta the other day, so it all worked out, A reminder to those that listening to what your body wants is important. All foods are good foods and yes, that includes pasta.
Ready in under 40 minutes or less, you are absolutely going to love this easy, healthy and bright lemon ricotta pasta!
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𝐌𝐚𝐜𝐫𝐨𝐬: 37.9C / 6.2F / 12.5P
- 45g Medium Pasta Shells
- 55g Frigo Part Skim Ricotta Cheese
- 6g Parmesan
- Garlic Powder
- Onion Powder
- Lemon Zest
- Salt & Pepper
- Dried Basil (optional)
In a pot, bring water to a boil. Add a dash of salt and add pasta to the water. Cook pasta for about 12 minutes and stir noodles to prevent them from sticking to each other. Once cooked, save a little bit of the pasta water and drain the rest. In a separate pan over low heat, add ricotta, parmesan and about a tablespoon or more of pasta water. Stir until completely combined. Add spices, garlic and onion powder to your liking. Add noodles to sauce and stir once more till combined.
Check out the reel I made for this recipe here!