Lemon Ricotta Pasta-6.jpg
Entrees

Lemon Ricotta Pasta

Recipe and Photo Credit: Feel Good Foodie.
  • 10m

    prep time

  • 20m

    Cook Time

  • 12

    Ingredients

Ingredients

6

Servings

  • 12 ounces cavatappi pasta
  • 1/4 cup olive oil
  • 1 teaspoons Garlic
  • 1 cup (8 ounces) whole-milk ricotta
  • 3/4 cup freshly grated Parmesan cheese, plus more to serve
  • 1/4 cups fresh lemon juice
  • Zest of lemon
  • 8 ounces shredded kale
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Basil, to serve

Nutrition information

Nutrition information coming soon.

Preparation

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

  • In the same pot, heat the olive oil at medium heat. Then add the garlic paste and cook until fragrant. Whisk in the ricotta, Parmesan cheese, lemon juice and zest, salt and pepper until well combined.

  • Add 1/2 cup pasta water to the sauce and whisk until smooth. Add the pasta and the kale and continue to stir until the noodles are well coated and the kale softens. Add more pasta water as needed for a smooth sauce.

  • Garnish with lemon slices and basil, if desired.

  • Bake 20 minutes. Remove spaghetti muffins from oven, sprinkle with 1 tablespoon of mozzarella cheese and bake 5 minutes or until pasta begins to brown lightly and cheese has melted. Sprinkle with additional Lightly Dried Parsley before serving.

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