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Fettuccine al limone | Rezept

Fettuccine al limone

A creamy, refreshing pasta dish that is quick to prepare and a taste sensation.
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Cook Time 30 minutes
Servings: 2 Servings
Course: Main course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 200 g Fettuccine alternatively: spaghetti
  • 1 lemon juice and grated zest
  • 250 g ricotta
  • 4 anchovy fillets in oil optional
  • 1 tbsp. dried thyme
  • 50 g parmesan cheese
  • 1 handful rocket
  • Butter, olive oil, salt, coarse pepper, possibly some whipped cream

Method
 

  1. Bring water to the boil, add plenty of salt and cook the fettuccine until al dente.
  2. Meanwhile, grate the Parmesan cheese and chop the anchovy fillets into small pieces.
    Grate the zest from the lemon and squeeze out the juice.
  3. Melt a few tablespoons of oil and a tablespoon of butter in a large coated pan, stir in the anchovy fillet pieces and fry. Stir in the ricotta and 3/4 of the lemon zest over a very low heat, then stir in the thyme. If necessary, add a little whipped cream to thin the mixture.
    Season with salt to taste.
  4. Remove the fettuccine directly from the boiling water with a pasta spoon, drain well over the pot and add to the pan. Mix with the lemon ricotta.
  5. Divide between two plates.
    Sprinkle with the remaining lemon zest, garnish with rocket and serve with Parmesan and coarse pepper.

Notes

Without the anchovy fillets, the dish becomes vegetarian.