Linguine with ricotta, lemon and herbs
Serves 4 | prep 15 mins | total time
Linguine with ricotta, lemon and herbs
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Serves 4 | prep 15 mins | total time
This vegetarian spring pasta recipe with linguine, ricotta and lemon is an ideal al fresco lunch or dinner.
Rate
Nutritional information (per serving)
Calories
511Kcal
Fat
16gr
Saturates
9gr
Carbs
69gr
Sugars
3gr
Fibre
4gr
Protein
21gr
Salt
0.3gr
Ingredients
- 30g unsalted butter
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- grated zest and juice of 2 lemons
- 1 x 500g pack fresh egg linguine
- 150g ricotta cheese
- 50g wild rocket, roughly chopped
- ½ x 28g pack mint, leaves roughly chopped
- ½ x 28g pack basil, leaves roughly torn
- 25g Parmesan or vegetarian hard cheese, finely grated
Step by step
- Bring a large pan of water to the boil and add a pinch of salt.
- Meanwhile, melt the butter in a medium saucepan, add the garlic and chilli and cook for just 1 minute then stir in the lemon zest and juice and heat through.
- Add the pasta to the boiling water and cook for just a few minutes. Add a small ladleful of the pasta cooking water to the lemon and garlic pan. Drain the pasta, return it to the pan, add the lemon sauce and toss well before adding the ricotta, rocket, mint and basil and stir everything.
- Spoon into warm serving bowls and serve topped with Parmesan and a sprinkling of ground black pepper.
Packed full of fresh, zingy spring flavours, this comforting pasta dish is ready and on the table in minutes
