Three Cornered Leek and Ricotta Pasta
One pot, four ingredient three cornered leek and ricotta pasta with crème fraîche. A creamy, fresh pasta dish that’s ready in just 15 minutes.
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Ingredients
- 400 grams pasta
- 150 grams three cornered leek leaves only
- 250 grams ricotta
- 2 tablespoons creme fraiche
Instructions
- Bring a large pan of water to the boil and cook the pasta according to packet instructions.
- Meanwhile, prep your three cornered leek by washing well in cold water then cutting into slices approximately 1 inch in size.
- When the pasta is cooked, drain (reserving one cup of the pasta water) then return to the pan with the pasta water. Put on a low heat and add the ricotta, pasta and three cornered leek.
- Cook gently, stirring often, for 2 minutes until the sauce is well mixed and the three cornered leek has wilted.
- Serve topped with three cornered leek flowers, if you wish.
Video
Nutrition Facts
Three Cornered Leek and Ricotta Pasta
Amount per Serving
Calories
504
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
35
mg
12
%
Sodium
66
mg
3
%
Potassium
400
mg
11
%
Carbohydrates
80
g
27
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
21
g
42
%
Vitamin A
689
IU
14
%
Vitamin C
7
mg
8
%
Calcium
183
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Make Ahead and Storage
Store the pasta in an airtight container in the fridge and it will keep for up to 5 days. It reheats well in the microwave or on the hob with a splash of water. Or you can simply enjoy it cold as a pasta salad.