Bottom-Friendly Lemon Ricotta Pasta

Name: Bottom-Friendly Lemon Ricotta Pasta
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 LB pasta, I used Vesuvio, also known as Trotolle; 15 oz dairy-free sour cream or cream cheese; 1 Lemon, zested and juiced; 1 tsp salt, extra to taste; 1 tsp black pepper, extra to taste and garnish; 1/2 C dairy-free grated parmesan cheese; 1 C reserved pasta water; Lemon zest and freshly ground black pepper to garnish

4 steps

Prep:10minCook:8min

Updated at: Thu, 17 Aug 2023 11:31:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories368.8 kcal (18%)

Total Fat11.2 g (16%)

Carbs62 g (24%)

Sugars5.8 g (6%)

Protein8.3 g (17%)

Sodium672.4 mg (34%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 LBpasta

I used Vesuvio, also known as Trotolle

15 ozdairy-free sour cream

1 tspsalt

1 tspblack pepper

extra to taste and garnish

0.5 Cdairy-free grated parmesan cheese

1 Cpasta water

reserved

Lemon zest

freshly ground black pepper

to garnish

Instructions

Step 1

In a large stockpot, boil water. Once boiling, heavily salt and add the pasta. Cook according to the package instructions for al dente.

Step 2

In a large bowl, add dairy-free sour cream/cream cheese, lemon zest, lemon juice, salt, pepper, and dairy-free grated parmesan cheese. Whisk until combined.

Step 3

Reserve about 1 cup of pasta water and strain the pasta. Add the cooked pasta to the lemon cream sauce and add 1/4 of the pasta water. Mix and continue to add water in 1/4 cup intervals until you have the desired consistency.

Step 4

Top with more lemon zest, freshly ground black pepper, and dairy-free grated parmesan. Bottoms up!