Lemon and ricotta pasta

Lemon and ricotta pasta

Total: 15 min. | Active: 15 min.
Nutritional value / person: 553 kcal
, Fat: 9 g
, Carbohydrate: 92 g
, Protein: 21 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g pasta (e.g. Rigatoni)
salted water, boiling


125 g ricotta
1 ½ organic lemons, grated zest and the juice
¼ tsp salt
3 sprigs basil, leaves torn off
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How it's done

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Cook the pasta in salted water until al dente, drain and return to the pan.


Combine the ricotta with the lemon zest and juice, season with salt, add to the pasta, mix. Plate up the pasta, top with the basil.

Good to know
Tip: Crush ½ tsp pink peppercorns and sprinkle on top.

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