Lumache with Ricotta

🛒 Ingredients

• Lumache pasta 250 g · 350 kcal
• Whole milk ricotta cheese 125 g · 188 kcal
• Parmesan cheese 25 g · 100 kcal
• Olive oil 14 g · 120 kcal
• Garlic 4 g · 5 kcal
• Canned crushed tomatoes 100 g · 20 kcal
• Fresh basil 5 g · 1 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil. Add the lumache pasta and cook according to package directions until al dente.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
3. Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
4. In a separate bowl, combine the ricotta cheese with half of the grated Parmesan, chopped fresh basil, and a pinch of salt and pepper. Mix until well combined and creamy.
5. Drain the cooked lumache pasta, reserving about a cup of the pasta water. Add the drained pasta to the skillet with the tomato sauce.
6. Remove the skillet from the heat. Add the ricotta mixture to the pasta and toss gently to combine, adding a splash of reserved pasta water if needed to create a creamy sauce.
7. Serve immediately, garnished with the remaining grated Parmesan cheese and fresh basil leaves.