RecipesPasta & Co

Barley with a Creamy & Zesty Ricotta Sauce

by Micaela Harrasser

Looking for a quick fix to nourish you and keep you filled up for a while? Are you fan of ricotta, and zesty things? Then this sauce is perfect for you!

I paired it with barley (spelt) because it’s nutritious, quick to cook and super tasty. Feel free to use normal pasta, or something with more proteins like couscous/pasta made with lentils, pea or chickpeas.

The ricotta sauce is super creamy thanks to the cheese and the mixing with the fork before adding the barley and made extra refreshing and special by the lemon zest and chopped parsley. Just adjust the amounts to your personal preference! 😉

This sauce is super tasty also as ‘cold pasta’ making it perfect for a lunchbox or a picnic (in a few months’ time), so make sure to make a bigger batch to last you for a while! Enjoy!

[ratings]

Barley with a Creamy & Zesty Ricotta Sauce

Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 120g ricotta
  • 40g freshly grated cheese
  • zest of a small lemon
  • 160g barley (spelt)
  • salt and pepper to taste
  • fresh parsley a few leaves finely chopped

Instructions

  1. Place a pot with water to boil, then add the barley and cook until ready, about 10 minutes.
  2. While the barley cooks, take a big bowl.
  3. Add the ricotta, salt, pepper and lemon zest to it and mix.
  4. Add the grated cheese and mix well.
  5. Finely chop the parsley and add it to the sauce.
  6. Drain the barley and add it to the sauce.
  7. Mix; if it feels too dry, add a couple of spoons of cooking water, or some extra virgin olive oil.
  8. Taste and adjust for seasoning, and serve!

Notes

Storage: it keep in the fridge for up to 4 days in an airtight container. It can also be enjoyed at room temperature!

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