Radicchio & Ricotta Pasta
Creamy vegetarian pasta recipe with ricotta, cream, radicchio and parmesan cheese - comforting and delicious!
Servings: 6
Ingredients
- 350 g dry pasta (about ¾lb) linguine, spaghetti, or spaghettini | regular, whole wheat or gluten-free
- 2 Tbsp olive oil
- 1 onion medium, finely chopped
- 5 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper ground (or to taste)
- 1 tsp Herbes de Provence
- 1¼ cup ricotta (about 300g)
- ½ cup grated parmesan + more for serving
- ⅓ cup heavy cream (thick cream or whipping cream)
- 1 Tbsp lemon juice
- 2 cups radicchio torn/sliced into pieces
- ½ cup walnuts unsalted and toasted, chopped
- ½ cup parsley fresh, chopped
Instructions
- In a large pot, cook pasta in plenty of boiling salted water, following the cooking time on the package.
- Meanwhile, make the sauce. Heat olive oil in a large pan, add onions, garlic and salt, and sauté for about 5 minutes. Add herbs de Provence and black pepper and cook for another minute.
- Turn off the heat on the onion mixture and add 1 cup of pasta water. Stir in ricotta, parmesan, cream and lemon juice.
- When cooked, transfer the drained pasta into the sauce. Add radicchio and mix to combine and wilt a bit. Lastly, add walnuts and parsley.
- Stir until sauce thickens and pasta is covered. If the sauce is too thick, add a bit more of pasta water.
- Serve with more Parmesan and fresh parsley to taste. Buon Appetito!
Video
Notes
- If you don’t like radicchio, use sautéed broccolini or baby spinach.