Cooking the Highest Rated Healthy Recipes from the NYT | One Pot Lemon Ricotta Pasta #cooking

Cooking the Highest Rated Healthy Recipes from the NYT | One Pot Lemon Ricotta Pasta #cooking

New York Times Top 50 Recipes of All Time Made Healthy | One Pot Lemon Ricotta Pasta @nytcooking @itsalislagle

– Kosher salt
– 1 pound short, ribbed pasta, like gemelli or penne
– 1 cup whole-milk ricotta (8 ounces)
– 1 cup freshly grated Parmesan
– 1 tbsp grated lemon zest plus ¼ cup lemon juice
– Black pepper
– Red-pepper flakes, for serving
– ¼ cup thinly sliced or torn basil leaves, for serving (optional)

Cook your pasta in salted water until al dente, reserving a cup of the pasta water before draining. In the same pot, combine ricotta, parmesan, lemon zest, lemon juice, salt and pepper, then loosen it with the pasta water until you have a smooth sauce. Toss the pasta in until well coated, adding more water as needed, then serve topped with extra sauce from the pot and finish with parmesan, black pepper, red pepper flakes and basil.

My changes to get these macros ( 485 cal, 38 protein, 10 fat, 64 carb):

1. sub the pasta for red lentil rotini (same weight)
2. 4oz low fat cottage cheese, 4 oz full fat ricotta
3. Add 1 cup edamame, and asparagus