Penne with Leeks and Ricotta

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1 lb leeks, rinsed
  • 2 to 3 tbsp - hazelnut oil
  • 1 garlic clove, sliced
  • 4 cups - dried penne or other pasta shape
  • 1 cup - ricotta cheese
  • 1/4 cup - milk
  • 1/3 cup - freshly grated parmesan cheese
  • 2 tbsp - mixed chopped fresh herbs
  • 1/2 tsp - grated lemon peel
  • 1/2 sp lemon juice
  • olive oil
  • parsley sprigs to garnish
  • pepper to taste
  • salt to taste

How to Make Penne with Leeks and Ricotta

  • Preheat oven to 425 degree F (220 C).
  • Cut leeks to thick slice.
  • Into a roasting pan, place leeks with 2 tablespoons of the oil and the garlic.
  • Roast 25 minutes or until lightly browned.
  • After 10 minutes, bring a large pan of water to a boil.
  • Add pasta, a little olive oil and return to a boil
  • Reduce heat and simmer 10 minutes or until pasta is cooked but still firm to the bite.
  • Meanwhile, in a small pan, place all remaining ingredients.
  • Stir over low heat until melted.
  • Heat through 5 minutes without boiling.
  • Drain pasta, stir in a little more hazelnut oil and toss with cooked leeks.
  • Stir in hot cheese mixture, season with salt pepper and serve at once.
  • Garnish with parsley.