Penne with Leeks and Ricotta

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

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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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.