SPAGHETTI WITH RICOTTA AND TOASTED BREADCRUMBS is a recipe that combines different flavors but perfectly blends them together. Fragrant, delicate, and delicious. I love ricotta, even though I am unfortunately lactose intolerant, but every now and then I indulge in a small taste of this delight. Here, soft ingredients like ricotta are perfectly blended with crunchy ingredients, such as the toasted breadcrumbs. The toasted breadcrumbs deserve a note, I discovered that it is a typical Sicilian seasoning that accompanies various dishes, and it’s absolutely fantastic. A simple and quick recipe to prepare, you will love it so much, perfect for any occasion and season, try it to believe it.
Below are other pasta recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 300.48 (Kcal)
- Carbohydrates 39.57 (g) of which sugars 1.98 (g)
- Proteins 14.01 (g)
- Fat 9.21 (g) of which saturated 4.61 (g)of which unsaturated 2.85 (g)
- Fibers 2.66 (g)
- Sodium 671.49 (mg)
Indicative values for a portion of 6 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for spaghetti with ricotta, lemon, and toasted breadcrumbs
- 12.35 oz spaghetti
- 8.82 oz ricotta (fresh)
- 1.76 oz breadcrumbs
- to taste pickled capers
- to taste herbs (lemon verbena)
- 3 tbsp extra virgin olive oil
- 1 lemon
- to taste salt
- to taste pepper
Tools
- Pan LACOR Hand Crank Whisk, Stainless Steel, Silver
- Ladle Tescoma 428310 GrandChef Ladle, Stainless Steel, 2.36 inches
- Colander Tescoma 428510 GrandChef Colander with Base, Stainless Steel, 9.45 inches
We start by cooking the pasta in salted boiling water. Crumble half of the ricotta in a pan with 3 tablespoons of oil, pepper, and a ladleful of pasta cooking water. Add 2 tablespoons of drained capers and grated lemon zest.
In a small pan, place the breadcrumbs and toast them, being careful not to burn them. Once golden, remove from heat, add a little oil and mix well. The oil should be fully absorbed.
Drain the pasta, which will be cooked by now, and toss it in the pan with the ricotta. Serve it by adding the remaining ricotta, toasted breadcrumbs, more grated lemon zest, a drizzle of raw oil, and the lemon verbena leaves.
