Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
51
High
Nutrition per serving
Calories743 kcal (37%)
Total Fat29.5 g (42%)
Carbs92.8 g (36%)
Sugars3.6 g (4%)
Protein28.2 g (56%)
Sodium579 mg (29%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Bring a large pot of water to a boil.
Step 2
Once boiling, season generously with salt. Add pasta to water and cook until al dente.
Step 3
While pasta is cooking, add olive oil to a large skillet over medium heat.
Step 4
Add in garlic, and cook, stirring, until golden brown. Add in a ladle full of pasta water to stop garlic from overcooking.
Step 5
Add in ricotta and pecorino. Stir until melted, and add more pasta water if necessary to create a thin sauce consistency.
Step 6
Once pasta is al dente, add into the skillet with ricotta sauce. Add in lemon juice and zest and stir until pasta is coated. Season with salt and pepper. I like to add a generous amount of pepper!
Step 7
Add in more pasta water if the sauce becomes too thick. Stir in pine nuts, reserving a few for garnish.
Step 8
Transfer pasta to a serving dish, and top with more pine nuts, lemon zest, black pepper and a drizzle of olive oil, if desired.
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