Fettuccine with Herbed Ricotta & Toasted Almonds

Name: Fettuccine with Herbed Ricotta & Toasted Almonds
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tub ricotta; ½ lemon; 1 tbs parsley; 1 tsp thyme; 200 g fettuccine; 40 g slivered almonds; 1 tbs olive oil; ½ red onion; 1 long red chilli; 2 clove garlic; 2 zucchini; salt; pepper

Up to 180$ + Free Treats / Extras for Life

This lovely delicate dish is a real celebration of subtle flavours and good quality ingredients. Infused with nutty almond, irresistible thyme and creamy ricotta, we’ve taken a leaf out of the classic Italian cookbook to present you pasta the right way: just as simple as it is delicious!

Allergens:

Milk

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tub

ricotta

(Contains: Milk;)

lemon

1 tbs

parsley

1 tsp

thyme

200 g

fettuccine

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

40 g

slivered almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)

red onion

long red chilli

2 clove

garlic

zucchini

Not included in your delivery

1 tbs

olive oil

salt

pepper

Nutritional Values

per serving

Calories2030 kcal

Fat26.9 g

of which saturates6 g

Carbohydrate42.8 g

of which sugars7.2 g

Protein14.5 g

The average adult daily energy intake is 8700 kJ

Utensils

•Bowl

•Spoon

•Zester

•Pot

•Strainer

•Pan

•Slotted Spoon

•Fork

Cooking Steps

To prepare your herbed ricotta. Zest and juice the lemon, finely chop the parsley, pick the thyme leaves, chop the long chilli, peel and dice the onions, peel and crush the garlic, peel the zucchini into ribbons. Simply place the lemon zest, finely chopped parsley, and thyme into a bowl along with the ricotta, season well with salt and pepper and then mix together.

In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Reserve a little of the cooking water then strain and return back to the pot.

In a dry pan, toast the almonds over a medium-high heat until just golden. Remove from the pan and set aside. Heat the oil in a pan over a medium-high heat, add the peeled and diced onion, chopped chilli, and peeled and crushed garlic and cook for 2-3 minutes or until your onions are softened, remove from the pan and set aside for later. In that same pan, cook the zucchini ribbons until soft; remove from the heat and add the lemon juice.

Mix half of the zucchini into the pasta along with the reserved cooking water, herbed ricotta, onion mixture, and the toasted almonds. Toss well to combine over the heat, until warmed through. Garnish with the remaining zucchini, a drizzle of olive oil, and serve while nice and hot.

Did you know? Ricotta means ‘re-cooked’ in Italian, referencing the way it is produced.