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Lemon-ricotta-pasta with edamame and dried cranberries

Too few ratings

miriamensslin

Community Member

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
80 g edamame beans (frozen)
200 g whole-wheat spaghetti
lemon
2 tbsp dried cranberries
100 g ricotta cheese
salt and pepper

Utensils

  • fine grater
  • pot
  • sieve
  • Step 1/5

    • lemon
    • fine grater

    Grate the lemon peal and zest half of the lemon.

  • Step 2/5

    • 200 g whole-wheat spaghetti
    • pot

    Stir the spaghetti into a pot of salted boiling water and cook until only still 5min of cooking time remain.

  • Step 3/5

    • 80 g edamame beans (frozen)

    Throw in the edamame and cook for those remaining 5min.

  • Step 4/5

    • sieve

    Now drain the pasta and edamame saving some of the pasta water.

  • Step 5/5

    • 2 tbsp dried cranberries
    • 100 g ricotta cheese
    • salt and pepper

    Add the lemon juice and peal to the drained pasta and edamame. Stir in the ricotta, salt and pepper, dried cranberries and add pasta water until nice and creamy. Voilà!

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