Pasta with ricotta and rucola recipe
Pasta with Ricotta and Rucola recipe
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|180 g||pasta, short|
|400 g||ricotta cheese|
|4 tbsp||olive oil|
|salt, to taste|
|lemon juice, to taste|
Cook pasta in slightly salted water until al dente.
Meanwhile combine the Ricotta cheese with some olive oil in a bowl and stir well. Add more oil if you think the cheese is too dry.
Cut the rucola leaves into the very small pieces and add to the cheese. Stir well. Season with a bit of salt and/or lemon juice, if desired.
Drain pasta and add to the Ricotta mixture. Stir with two spoons to combine well and serve.
ca. 20 min
Grade of difficulty:
Calories per portion:
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