Super Simple Lemony Ricotta Sauce over Lemon Parsley Mafaldine
Serving Size: 4-6
1 lb. Pappardelle’s Lemon Parsley Mafaldine 1 cup high-quality ricotta* 2 tablespoons extra virgin olive oil 1 lemon, zested and juiced* 1 cup of basil leaves (washed, dried and torn into small pieces) Sea salt
Cook pasta in a pot of boiling salted water until al dente (about 8 minutes). Drain, reserving 1/4 cup of pasta water.
In a large serving bowl, combine the bottom of the ricotta with the olive oil, lemon zest and juice. (-Or- *Use Pappardelle's (11 oz.) Lemon Alfredo Sauce for "*" items.) Add drained pasta on top of ricotta mixture and stir well. Sprinkle basil leaves and sea salt on top and serve immediately. Note: If pasta and sauce become too dry before serving, add reserved ¼ cup of cooking liquid and mix well.
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