Creamy Lemon-Rosemary Pasta with Ricotta

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Creamy Lemon-Rosemary Pasta with Ricotta

Name: Creamy Lemon-Rosemary Pasta with Ricotta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italienische Küche
Ingredients: 240 g corn spaghetti (or other gluten-free pasta); 250 g ricotta; Zest of ½ organic lemon; ½ tsp ground rosemary; 15 g grated Parmesan; 1 pinch fine iodized table salt; 1 pinch ground black pepper

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25 min

Quick

Gurkerl Küche

Diese cremige Pasta ist die perfekte Wahl für ein schnelles, vegetarisches Mittag- oder Abendessen. Die Kombination aus frischem Ricotta, spritziger Zitrone und aromatischem Rosmarin sorgt für ein leichtes und dennoch vollmundiges Geschmackserlebnis. In nur 25 Minuten zaubern Sie ein Gericht auf den Tisch, das nach italienischem Sommer schmeckt – ideal, wenn es mal schnell gehen muss, aber trotzdem gesund und lecker sein soll.

Ingredients

Price per portion:€ 2.96

Ingredients

Select all ingredients

Spaghetti 240 g Mais-Spaghetti (oder andere glutenfreie Pasta)

Ricotta 250 g Ricotta

Organic lemon Schale von ½ Bio-Zitrone

Ground rosemary ½ TL Rosmarin gemahlen

Parmesan / Grana Padano 15 g Parmesan gerieben

You probably have at home

Fine salt 1 Prise Speisesalz fein jodiert

Ground black pepper 1 Prise Schwarzer Pfeffer gemahlen

Preparation method

Ingredients overview

240 g corn spaghetti (or other gluten-free pasta)
250 g ricotta
Zest of ½ organic lemon
½ tsp ground rosemary
15 g grated Parmesan
1 pinch fine iodized table salt
1 pinch ground black pepper

Bring a large pot of generously salted water to a boil. Add the corn spaghetti and cook according to package instructions (usually about 10 minutes) until al dente. Before draining, reserve a ladleful of the pasta water.

While the pasta is cooking, prepare the sauce: Heat the ricotta in a large, deep pan over medium heat. Stir in the reserved ladleful of pasta water until a creamy consistency is achieved. Add the grated lemon zest, ground rosemary, and a pinch of salt and pepper. Mix everything well and let it simmer over low heat for about 6–8 minutes.

Drain the cooked spaghetti and add it directly to the pan with the sauce. Toss everything well so that the pasta is evenly coated with the cream. Arrange on three plates, sprinkle with freshly grated Parmesan, and serve immediately.

Chef's tip

For an even more intense aroma, be sure to use an organic lemon, as only its peel is suitable for consumption. A squeeze of fresh lemon juice at the end adds extra freshness to the dish.