Meyer lemons--with their hint of orangey sweetness--make a bright and irresistible flavoring for this early spring pasta dish. For an extra-special touch, you can garnish with lemon rind strips and serve with lemon wedges, if you like.

Jenn Louis
Recipe by Cooking Light March 2015

Gallery

Brian Kennedy; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.

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  • Place 6 tablespoons cooking liquid, lemon rind, juice, cream, and ricotta in a blender; process until smooth.

  • Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy. Remove from heat; stir in grated Parmigiano-Reggiano cheese.

Source

Lincoln Restaurant, Portland, Oregon

Nutrition Facts

331 calories; fat 10.3g; saturated fat 6g; mono fat 2.8g; poly fat 0.7g; protein 13g; carbohydrates 46g; fiber 2g; cholesterol 35mg; iron 2mg; sodium 605mg; calcium 167mg.