Creamy Ricotta Cavatappi with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Cavatappi with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Cavatappi with Fresh Herbs

A comforting dish of tender cavatappi tossed in a creamy blend of light ricotta and Parmesan, accented with a medley of fresh basil, parsley, and chives. This dish delivers a delightful balance of tang and herbaceous freshness, perfect for a satisfying breakfast, lunch, or dinner.

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NUTRITION

495kcal
Protein
35.3g
Fat
16g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Cavatappi Pasta (dry)

0.75 cup Low-Fat Ricotta Cheese

1 oz Parmesan Cheese

1 tbsp Fresh Basil

1 tbsp Fresh Parsley

1 tbsp Fresh Chives

1 tsp Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and add the cavatappi pasta, cooking until al dente according to package instructions.

  • 2

    While the pasta cooks, in a medium bowl combine the low-fat ricotta cheese with lemon zest, and a pinch of salt and pepper.

  • 3

    Finely chop the fresh basil, parsley, and chives, then stir them into the ricotta mixture.

  • 4

    Drain the pasta, reserving a small splash of cooking water, and return the pasta to the pot.

  • 5

    Fold the creamy ricotta and herb mixture into the hot pasta, adding reserved water as needed to achieve a silky consistency.

  • 6

    Plate the pasta and sprinkle the grated Parmesan cheese over the top. Add an extra twist of freshly ground black pepper if desired.

  • 7

    Serve warm and enjoy the bright, creamy flavors in each bite.

Creamy Ricotta Cavatappi with Fresh Herbs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Cavatappi with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Cavatappi with Fresh Herbs

A comforting dish of tender cavatappi tossed in a creamy blend of light ricotta and Parmesan, accented with a medley of fresh basil, parsley, and chives. This dish delivers a delightful balance of tang and herbaceous freshness, perfect for a satisfying breakfast, lunch, or dinner.

NUTRITION

495kcal
Protein
35.3g
Fat
16g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

2 oz Cavatappi Pasta (dry)

0.75 cup Low-Fat Ricotta Cheese

1 oz Parmesan Cheese

1 tbsp Fresh Basil

1 tbsp Fresh Parsley

1 tbsp Fresh Chives

1 tsp Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and add the cavatappi pasta, cooking until al dente according to package instructions.

  • 2

    While the pasta cooks, in a medium bowl combine the low-fat ricotta cheese with lemon zest, and a pinch of salt and pepper.

  • 3

    Finely chop the fresh basil, parsley, and chives, then stir them into the ricotta mixture.

  • 4

    Drain the pasta, reserving a small splash of cooking water, and return the pasta to the pot.

  • 5

    Fold the creamy ricotta and herb mixture into the hot pasta, adding reserved water as needed to achieve a silky consistency.

  • 6

    Plate the pasta and sprinkle the grated Parmesan cheese over the top. Add an extra twist of freshly ground black pepper if desired.

  • 7

    Serve warm and enjoy the bright, creamy flavors in each bite.