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Lemony ricotta veg-drawer pasta

Lemony ricotta veg-drawer pasta

Ricotta and lemon are a magical combination. No ricotta? Mascarpone or crème fraîche will also do the trick.

2 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 200g leftover raw green vegetables (such as asparagus, sugar snaps or spinach), cut into 2cm lengths or roughly chopped
  • 160g dried pasta
  • 150g ricotta
  • ½ unwaxed lemon, zest and juice
  • 1 handful Handful soft herbs (such as basil, mint or dill), leaves roughly chopped
  • 1 pinch chilli flakes, plus extra to serve (optional)
  • 15g hard cheese (such as Parmigiano Reggiano or pecorino), finely grated, plus extra to serve


  1. Bring a large pan of salted water to the boil and fill a large bowl with iced water. Cook the vegetables in the boiling water for 3-5 minutes until tender but still vibrant green, then use a slotted spoon to transfer them to the iced water. Tip the pasta into the pan and cook according to pack instructions. Reserve a mug of pasta cooking water, then drain the pasta and return it to the pan.

  2. Meanwhile, in a bowl, mix together the ricotta, lemon zest and juice, most of the soft herbs, the chilli flakes (if using) and cheese; season. Drain the veg from the cold water, then add to the cooked pasta with the ricotta mixture; toss together until evenly combined, adding a little pasta water as needed to help the sauce coat the pasta. Divide between 2 bowls, then sprinkle over the remaining herbs and extra grated cheese and chilli flakes, if liked.


Typical values per serving when made using specific products in recipe


2,099kJ/ 499kcals



Saturated Fat












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2 out of 5 stars1 rating