Lemon Ricotta Pasta

Name: Lemon Ricotta Pasta
Yield: 10
Ingredients: 1.0kg Fettucine; 50.0ml Olive oil; 300.0g Red onion; 4.0x Garlic cloves; 500.0ml KNORR Hollandaise Sauce Gluten Free 1L; 20.0g KNORR Concentrated Liquid Stock, Chicken; 15.0g Lemon rind; 300.0g Zucchini; 200.0g Peas, frozen; 15.0g Chives, chopped; 25.0g Basil, chopped; 75.0g Parmesan, grated; 700.0g Ricotta

The simplicity of this pasta made with creamy, velvety sauce with hints of lemon and fragrant herbs and seasonal green vegetables is what makes it so delicious. Try adding or substituting with baby spinach, asparagus, or snow peas.

...

Pasta

Fettucine 1.0 kg

Pasta Topping

Olive oil 50.0 ml
Red onion 300.0 g
Garlic cloves 4.0 x
KNORR Hollandaise Sauce Gluten Free 1L 500.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Cadell Food Service

Free Sample
KNORR Concentrated Liquid Stock, Chicken 20.0 g
Lemon rind 15.0 g
Zucchini 300.0 g
Peas, frozen 200.0 g
Chives, chopped 15.0 g
Basil, chopped 25.0 g
Parmesan, grated 75.0 g

To Serve

Ricotta 700.0 g

Main Meals

Australian

Italian

Aged Care

Vegetables

Pasta

...

Preparation

Pasta
- Cook pasta in a large pan of salted boiling water until al dente. Drain and keep warm.
Pasta Topping
- Heat oil in a large pan over medium heat. Add sliced onion and garlic and cook for 10 minutes without browning.
- Pour in combined KNORR Hollandaise Sauce, KNORR Concentrated Liquid Stock, Chicken and 250 ml of water. Simmer on low heat for 10 minutes then add lemon rind, thinly sliced zucchini, peas, chives, basil, and parmesan. Season. Cook for another 5 minutes then toss through pasta and cook until warmed through.
To Serve
- Top with roughly crumbled ricotta and extra basil leaves and serve with a green salad.