Spaghetti in a creamy sauce with cheese
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 455, total fat 13 G., saturated fats 4 G., proteins 17 G., carbohydrates 68 G., fiber 4 G., cholesterol 15 mg, sodium 381 mg, sugar 3 G.
Calories 455, total fat 13 G., saturated fats 4 G., proteins 17 G., carbohydrates 68 G., fiber 4 G., cholesterol 15 mg, sodium 381 mg, sugar 3 G.
Move over, spaghetti! Your larger cousin, spaghettoni, is gaining popularity. While spaghettoni is only slightly thicker than regular spaghetti, the extra width helps it absorb more flavors, in this case, tart lemon juice and fragrant green onions and garlic. This one-pot dish eliminates the need for separate cooking, making it a quick and easy after-work dinner option. The spaghetti is topped with a creamy ricotta sauce, Parmesan cheese adds a nutty finish, and lemon zest adds a bright and refreshing kick.
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:
- 2 tbsp. l. olive oil
- 1 bunch green onions, thinly sliced, white parts separated from green parts
- 0.5 tsp dried oregano
- A pinch of red pepper flakes
- 1 clove garlic, minced
- Zest and juice of 1 lemon
- 340 g spaghettoni (or thick spaghetti)
- 1/3 cup grated Parmesan (about 30 g)
- 1/3 cup whole milk ricotta
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Cooking the dish according to the recipe:
- In a large, heavy-bottomed saucepan (a Dutch oven or any large pot works well here), heat the olive oil over medium-high heat. Add the white parts of the green onions, 1 teaspoon of salt, and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened and beginning to caramelize, 3 to 4 minutes. Add the oregano, red pepper flakes, and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute.
- Add lemon juice, 5.5 cups of water, 1 teaspoon of salt, and a few grinds of black pepper to the pan, scraping up any browned bits. Place the spaghetti in the pan and spread it out as widely as possible. Bring the water to a boil and cook, stirring frequently to prevent the pasta from sticking to the bottom of the pan, until al dente and almost all the water has evaporated, 10–12 minutes.
- Turn off the heat and stir in the Parmesan, ricotta, and lemon zest. Stir until the cheeses are melted and the sauce is creamy, about 1 minute. Divide the pasta among 4 bowls and sprinkle each serving with green onions and freshly ground black pepper.
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