Lemon Ricotta Pasta Sauce
Ricotta makes a pasta sauce that feels light and creamy without being heavy. A little lemon zest, some pasta water and a handful of parmesan blended smooth in MyBlend Compact. No cooking required. Just toss it with warm pasta and eat. Bright and ready in minutes.
Ingredients
- 150 ml ricotta
- 60 ml pasta water
- 30 ml grated parmesan
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp lemon juice
- Salt and black pepper
Instructions
- Add all ingredients to MyBlend Compact.
- Blend until smooth and creamy.
- Toss with hot pasta off the heat or over a very low flame.
Tip: Do not heat this sauce over high heat. Toss it with the pasta off the heat or over a very low flame so the ricotta stays smooth and creamy.
Nutrition
per 100 ml
Energy
236 kcal
Carbohydrates
2 g
Protein
13 g
Fat
19 g
