Lemon-ricotta-pasta with edamame and dried cranberries

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M

miriamensslin

Community member

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
80 g
edamame beans (frozen)
200 g
whole-wheat spaghetti
1
lemon
2 tbsp
dried cranberries
100 g
ricotta cheese
salt and pepper

Utensils

fine grater, pot, sieve

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  • Step 1/5

    • 1 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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