| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | 4 servings |
| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound spaghettini or spinach spaghetti
- 4 scallions
- 1/4 cup, packed fresh parsley leaves
- 1 stick softened butter
- 1 tablespoon dried tarragon
- 3/4 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1/2 cup ricotta or fresh goat cheese
- 1/4 cup heavy cream or mascarpone (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes. In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Season to taste with salt and pepper. Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to pot, off heat, add the cheese mixture and reserved cooking water and toss thoroughly. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 639 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 91 mg |
| Sodium | 147 mg |
| Serving Size | 1 of 4 servings |
| Calories | 639 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 91 mg |
| Sodium | 147 mg |
Reviews
I just made this recipe tonight and it was wonderful, although a little on the lemony side. I think next time I’ll omit the lemon zest and substitute cream chees for the ricotta to give it a creamier texture. I just love that the sauce requires no cooking whatsoever.