Tomato Herb Fettuccine with Lemon Whipped Ricotta

This light and easy pasta dish is a perfect 20-minute meal to make on a weekday night! You can also add any roasted veggies such as zucchini, pepper, eggplant, or beets or a couple handfuls of spinach or arugula to make this dish a meal!

Bring a pot of water to a rolling boil and add 1 tsp of salt. Add the pasta and cook for about 10-12 minutes or until al dente.

While the pasta is boiling, heat the sauce and the red wine, stirring to combine. 

To a food processor, blender, or Magic Bullet, add the ricotta, olive oil, zest, and salt and pulse or blend for 20 seconds or until smooth.

Drain the pasta. Spread about 1/4C ricotta in each bowl and top it with pasta and tomato sauce. Sprinkle with basil and serve!

Serves 3-4.

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