I’ve been trying to plan my meals ahead in order to actually have the ingredients available for the dishes I want to prepare. After wishing for a lemon ricotta pasta for a while now, I finally had everything in order to put this dish together. This pasta ended up tasting sooo yummy, full of flavor and impressively light for a pasta dish that I obviously had to share it. Although I kind of improvise the ingredients and their quantities, I’ll post below the approximations of how much of what I used. Ingredients and directions as follow.
Ingredients (serves 2)
1 cup gluten free pasta (your choice), juice of 1 lemon, lemon zest, salt & pepper, 3 tbsp ricotta cheese, 1 tbsp parmesan cheese, 2 tbsp butter at room temperature, 10-12 scallops (5-6 each)
Mix ricotta cheese, parmesan cheese, the juice of 1 lemon, lemon zest, salt & pepper and butter together while pasta is cooking. Then cook scallops, about 2.5 minutes each side until golden (add salt & pepper and garlic). When pasta is done, mix the lemon ricotta mix with pasta and add the scallops. And, voila, you’re done! Take the time to savor each bite. It is truly delicious!