Spaghetti with ricotta and lemon
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 598, total fat 13 G., saturated fats 8 G., proteins 24 G., carbohydrates 95 G., fiber 4 G., cholesterol 56 mg, sodium 581 mg, sugar 4 G.
Calories 598, total fat 13 G., saturated fats 8 G., proteins 24 G., carbohydrates 95 G., fiber 4 G., cholesterol 56 mg, sodium 581 mg, sugar 4 G.
This creamy pasta combines the bright flavor of lemon with the peppery notes of arugula. When you're done cooking the pasta, don't discard all the cooking water. Save some of this starchy liquid to thin out the ricotta sauce, creating a deliciously creamy, creamy sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g spaghetti
- 450 g ricotta
- Grated zest of 1 lemon + 2 tbsp. freshly squeezed lemon juice
- 1.5 cups young arugula
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Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain the pasta in a colander and discard 1 cup of water.
- Combine the ricotta, lemon zest, lemon juice, and 1/2 teaspoon each of coarse salt and pepper in a large bowl. Stir in 1/2 cup of the pasta water and the arugula. Toss with the pasta. Taste, adjust the seasoning, and add more water if needed. Serve the pasta hot.
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