Lemon Ricotta Pasta with Walnut Gremolata & Anchovies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy lemon ricotta pasta with anchovies, garlic, and red pepper flakes is topped with a fresh walnut gremolata for crunch and brightness. Elegant yet simple, this weeknight pasta balances richness with fresh herbs. Restaurant-quality in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb spaghetti
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 3 cloves garlic (very thinly sliced)
- 2 anchovy fillets
- ¼ tsp crushed red pepper flakes
- 1 lemon (optional)
- 1 cup ricotta cheese (divided)
- ¼ cup grated Parmigiano Reggiano (plus more for serving)
- Flaky sea salt (for serving)
- Freshly cracked black pepper (for serving)
- ¼-½ cup walnut gremolata (optional, but recommended for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 501mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 236mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.