One-Pot Pasta with Ricotta and Lemon | NYT Cooking
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This One-Pot Pasta with Ricotta and Lemon comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara.
I made this 3 times with arugula. I’m not a pasta person and this is delicious, vegetarian and quick. Can’t beat it.
made this a few times because i bought way too much ricotta. it's good but also weirdly kind of gross in a way. really good cold with fried chicken
This can be made vegan using Kite Hill Ricotta and Follow Your Heart Parmesan. 🙂 Don't need coagulated breastmilk from forcibly impregnated cows.
Definitely missing a tablespoon or two of olive oil – I’d be sold!
I make something very similar, omitting the Ricotta Cheese and use Mascarpone Cheese. (Mine is much creamier.) I start off by sautéing some Zucchini in a little bit of olive oil then add in some minced Garlic. Occasionally I’ll put in a tablespoon of Tomato Paste it changes the flavor slightly but, it makes it a very lovely pinkish color.
PS I prefer Locatelli Pecorino instead of Parmesan it cut the “sweetness” of the Mascarpone.
Anybody try this yet? Let us know how it tastes please.
Hells yaaaa
Thanks for mac and cheese recipe, I guess.
Every comment on here so far is accurate.
Yes, Please!
I wanna put peas in it.
yum!! this was a great lil vid
Hot dam, that's groovy! 🎶Will try.
This loos great. We were going to make some kind of pasta to pair with Spicy Italian sausages we picked up. I think I'll try this recipe.
I thought it looked good but then I saw the watered down ricotta mixture and was like barf.
This looks amazing. Great video! The tips on how to upgrade are awesome