Lemon, Salmon and Ricotta Pasta

Submitted by bluemoon downunder

"Another recipe for smoked salmon lovers adapted from a recipe in the November/December 2005 issue of the 'donna hay magazine: turn simple into special'. I have posted two other smoked salmon recipes from this issue. Serve this with Theodore Kyriakou’s Recipe #141988 or, if you are feeling more adventurous, his Recipe #141992, or with your own favorite salad."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 400 g angel hair pasta
• 2 tablespoons lemon zest, finely grated
• 1⁄3 cup lemon juice
• 1 tablespoon olive oil
• 1⁄2 cup parmesan cheese, finely grated
• 200 g ricotta cheese, preferably low fat
• 1 cup basil leaves
• 1 cup flat leaf parsley
• 200 g smoked salmon, slices roughly chopped

directions

1. Cook the pasta in a large pan of salted boiling water for 10-12 minutes, or until al dente; drain thoroughly and return the pasta to the pan.
2. Combine the lemon zest, lemon juice, oil and parmesan in a small bowl; pour the lemon mixture over the pasta and toss to combine; add the ricotta, basil, parsley and smoked salmon and toss gently until combined.
3. Spoon the pasta into 6 serving bowls and serve with a side salad and warm crusty rolls.

Reviews

[Paris D]

Clumps together too much for me.

 

[IngridH]

This was really tasty, but we thought it was kind of dry. Next time I would save some of the pasta water and add it to make a creamier sauce. This was also good as a cold dish the next day.

 

[Kitzy]

Lovely! This was a really tasty combination. Thanks!

 

[Soobeeoz]

This is very quick & easy to make, and elegant enough to serve guests. The only changes I made were to use spaghetti rigati in place of the angel hair and I added a drizzle of evoo and some extra parmesan to the finished dish, neither of which was really necessary. I used a good ricotta and added salt & plenty of freshly ground black pepper. Delicious!

 

[lortle]

Yummy AND fast and easy to make - highly recommended! I did a half recipe and the only change I made was to use dill instead of parsley. Oh, and I added the fresh herbs on top rather than mixing them in so that when I reheated the leftovers the herbs wouldn't be wilted. Thanks for posting this, I'll be making it frequently!