From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- .../Pasta with Sweetcorn, Ricotta and Basil.html | 223 +++++++++++++++++++++ 1 file changed, 223 insertions(+) create mode 100644 Recipes/Pasta with Sweetcorn, Ricotta and Basil.html (limited to 'Recipes/Pasta with Sweetcorn, Ricotta and Basil.html') diff --git a/Recipes/Pasta with Sweetcorn, Ricotta and Basil.html b/Recipes/Pasta with Sweetcorn, Ricotta and Basil.html new file mode 100644 index 0000000..9fbf1d0 --- /dev/null +++ b/Recipes/Pasta with Sweetcorn, Ricotta and Basil.html @@ -0,0 +1,223 @@ + + + + + + + + +
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Pasta with Sweetcorn, Ricotta and Basil

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+ + + + Prep Time: 20 min + + Cook Time: 15 min + + Servings: Serves 4 + + + + + Source: + + + + + +

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Ingredients

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400g orecchiette pasta

Olive oil

1 garlic clove

Zest and juice of 1 lemon

250g sweetcorn kernels

250g ricotta

Large bunch fresh basil

Grating of parmesan or vegetarian alternative

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Directions

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Bring a large saucepan of salted water to the boil. Cook the pasta according to the pack instructions. Meanwhile, heat a little olive oil in a large frying pan, then crush in the garlic and fry for 30 seconds. Add the lemon zest and the sweetcorn and heat through. Remove the pan from the heat and stir in the ricotta. Season well and add the juice of 1/2 lemon or to taste.

Shred most of a large bunch of fresh basil, reserving a few leaves, then mix into the corn and ricotta sauce. Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan. Add the reserved water to the sauce, then pour it over the pasta and gently toss. Scatter over the remaining basil leaves and a grating of parmesan or vegetarian alternative to serve.

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Nutrition

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Calories: 541kcals
Fat: 13.7g (5.9g saturated)
Protein: 21.7g
Carbohydrates: 84.1g (4.6g sugars)
Fibre: 5.4g
Salt: 0.3g

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