Lemon Ricotta Pasta
Servings: 5
Ingredients
- Kosher or fine sea salt
- 1 pound Mountain High Organics gluten-free spaghetti or linguini
- 15 ounces Whole-Milk Ricotta (room temperature is best for melting)
- 2 tablespoons olive oil plus more for drizzling
- 2 Lemons zested and juiced
- 1 cup Parmesan Cheese freshly grated, plus more for serving
- ½ cup fresh basil chopped
- Freshly cracked black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta and reserve ½ cup of cooking water.
- Stir ricotta with 2 tablespoons olive oil, lemon zest and juice, and 1 cup Parmesan. Toss hot pasta with ricotta mixture, adding pasta water to loosen. Serve with more Parmesan, basil, and black pepper.
Nutrition
Calories: 141kcal | Carbohydrates: 5g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 321mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 23mg | Calcium: 252mg | Iron: 1mg
