20-Minute Creamy Ricotta Pasta with Lemon and Chives

This 20-minute creamy ricotta pasta with lemon and chives is a fresh, easy dinner for two. While the penne cooks, mix ricotta with lemon zest, olive oil and seasonings. A little reserved pasta water brings the sauce together, and fresh chives finish the dish. No cream is needed.

Total time20 minutes

Serves2

The recipe in brief

• Cook the penne al dente, reserving about half a cup of pasta water before draining.
• Mix the ricotta with lemon zest, a few drops of lemon juice, nutmeg, salt, pepper and olive oil or butter.
• Add the drained pasta and chopped chives, then stir over very low heat with a little pasta water until silky.

A fresh, creamy dinner without heavy cream

Ricotta makes the sauce creamy while lemon zest keeps the pasta bright. Prepare the sauce while the penne cooks, then use a little reserved cooking water to help it cling to the pasta. Stir in the chives near the end and serve straight away.

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Ingredients for 2 servings

• 200 g pasta (penne)
• 250 g ricotta
• 1 lemon (zest and a little juice to taste)
• a bunch of fresh chives
• 2 tbsp olive oil (or butter)
• a pinch of nutmeg
• salt and freshly ground black pepper
• a couple of tablespoons of pasta cooking water

Method

Cook the pasta: Put a large pot of salted water on the stove and bring it to a boil. Add the pasta and cook it al dente (still pleasantly firm in the centre) for the time stated on the package.

Make the creamy sauce: While the pasta cooks, put the ricotta in a large skillet. Add the grated lemon zest, a few drops of lemon juice, a pinch of nutmeg, salt, pepper and one or two tablespoons of olive oil (or butter). Mix well with a whisk or fork until smooth.

Bring the flavours together: Before draining the pasta, scoop out about half a cup of its cooking water. Add the drained pasta straight to the skillet with the ricotta sauce.

Finish the dish: Add the chopped fresh chives and a little pasta water. Place the skillet over very low heat and stir gently for a minute or two, until the sauce coats the pasta and turns silky.

Serve: Serve immediately, with extra fresh chives, lemon zest and a pinch of pepper if you like.

Tip for a silky sauce

Reserve about half a cup of the pasta cooking water before draining. Add only a little at a time; the recipe uses a couple of tablespoons to bring the ricotta sauce together, so you may not need all the water you saved.

Frequently asked questions

How long does this ricotta pasta take?

The dinner for two takes about 20 minutes.

Why reserve pasta cooking water?

A couple of tablespoons help the ricotta sauce coat the pasta evenly.

When do I add the chives?

Stir in the chopped chives near the end, after adding the cooked pasta to the ricotta sauce.

Do I use lemon juice as well as zest?

Yes. Add a few drops of juice to taste, along with the grated lemon zest.

Fresh vs Dried Herbs: When to Add Them for More Flavor

Fresh or dried herbs: when should you add them to make a dish more aromatic? Basil in tomato sauce, thyme in a stew and rosemary with roasted potatoes do not follow quite the same rules. The right timing helps you get more flavor from each one.

Cooking tips · herbs

Herbs can turn a simple dish into something you want to make again. But a handful of fresh basil added at the start of a long simmer will not taste like a few leaves added just before serving. The key is which herb you use, when you add it and whether it is fresh or dried.

The basic rule for more flavor

Add dried herbs during cooking and tender fresh herbs near the end. Fresh rosemary, thyme and sage are useful exceptions: they also stand up well to longer cooking.

Why are they different?When to add dried herbsWhen to add fresh herbsHerb timing guideEveryday cooking tipFrequently asked questions

Understanding flavor

1. Why do fresh and dried herbs taste different?

The main differences come from their water content and changes to aromatic compounds during drying. Fresh herbs have a distinctive bright aroma. As they dry, some delicate notes fade while others become more pronounced. A dried herb is therefore not always just a stronger version of the fresh one.

Oregano and thyme often work well dried. Parsley, chives and cilantro leaves, on the other hand, lose much of their characteristic freshness when dried.

• Dried herbs need some time to rehydrate and release their aroma into the dish.
• Tender fresh herbs lose some of their distinctive scent and vivid color with prolonged heat.
• Hardier fresh herbs can flavor a dish throughout cooking or roasting.

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For sauces and stews

2. Dried herbs: add them during cooking

Dried thyme, oregano, rosemary, marjoram and bay leaves work well in soups, stews, meat sauces and roasts. They are usually added early or midway through cooking so their flavor has time to blend into the dish.

There is no rule that they need at least 20 to 30 minutes. Finely crumbled oregano can work in a quick tomato sauce too. The best timing depends on the herb, the size of the pieces and the dish itself.

How much dried herb replaces fresh?

As a starting point, use one part dried to three parts fresh herbs by volume.

1 tablespoon chopped fresh herbs ≈ 1 teaspoon dried herbs.

This is a guide, not an exact conversion for every herb. Start with less if the herb is powdered. Its strength also depends on age and storage, so taste the dish before adding more.

A small trick: lightly crush dried leaves between your fingers before adding them. If you warm them in fat, do it briefly over moderate heat; small pieces can burn quickly.

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Seasoning with purposeThe Art of Salting: When, How Much, and Why Salt Changes Food Texture

A fresh finish

3. Fresh herbs: tender leaves at the end, hardy ones earlier

With fresh herbs, it helps to distinguish tender leaves from hardier ones rather than following a blanket rule that every fresh herb must go into the pot at the very end.

Tender herbs

Add basil, chives, parsley leaves and cilantro leaves near the end, after taking the pan off the heat or directly on the plate when you want a fresh, vivid flavor. Chop them just before using.

That does not mean parsley or basil must never be cooked. A longer simmer simply gives a different, less fresh aromatic result. You can add some basil to a sauce as it cooks and save a few fresh leaves for serving.

Hardier herbs

Rosemary, thyme and sage can go in earlier, for example while roasting potatoes, cooking a roast or simmering a sauce. Use them sparingly so they do not overwhelm the other ingredients.

Remove whole woody sprigs of thyme and rosemary before serving. Finely chopped leaves can stay in the dish.

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A guide for the stove

4. Quick guide: when should each herb go in?

Herb	Fresh	Dried
Basil	For a fresh aroma, add at the end or on the plate.	Add while sauces and soups cook; it tastes different from fresh basil and cannot replace it in pesto.
Oregano	Use in salads and dressings or add near the end; it can also cook in a dish.	Add early or midway through cooking, especially in tomato sauces.
Thyme	Add during cooking or roasting; a few leaves can also finish the dish.	Add during cooking for soups, stews and sauces or before roasting.
Parsley	Add leaves near the end for freshness and color; use the stems earlier to flavor stock or soup.	Add during cooking; expect a milder flavor without the same freshness.
Rosemary	Add during roasting or cooking; remove whole woody sprigs afterward.	Add earlier; crush or finely chop the needle-like leaves.
Bay leaf	Add during cooking for sauces and stews; remove the whole leaf before serving.	Add early or while the dish cooks; remove the whole leaf before serving.

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Tip: build flavor in two steps

For a tomato sauce, add a little dried oregano while it simmers, then stir in fresh basil after taking the pan off the heat. This gives you a rounded herbal base and a fresh finish. You do not have to choose only fresh or only dried herbs.

Frequently asked questions about herbs

Is dried basil useless?

No. It works in cooked dishes, but its aroma is different from that of fresh basil. For caprese or classic pesto, use fresh basil.

Can you use fresh oregano?

Absolutely. Add it to salads, dressings, vegetables or meat dishes. Its flavor is strong, so start with a small amount.

Do all dried herbs need to simmer for half an hour?

No. There is no universal minimum time. Fine flakes can work in quicker dishes, while larger, tougher pieces need longer to soften.

Why do old dried herbs barely smell of anything?

Herbs gradually lose aroma in storage, especially when exposed to heat, light and moisture. Keep them tightly sealed in a cool, dry, dark cupboard away from the stove. If they have little scent when gently crushed, they will add little flavor to food.

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10-Minute Loaded Omelette with Ham, Cheese and Fresh Herbs

This 10-minute loaded omelette with ham, cheese and fresh herbs is a quick meal for two. A soft, juicy egg centre surrounds melted cheese, ham, and chopped chives or parsley, making the omelette an easy choice for breakfast, brunch, or a quick dinner.

Total time10 minutes

Serves2

Difficultyvery easy

Recipe at a glance

• Whisk the eggs with milk or cream, salt, and pepper.
• Pour the egg mixture into a skillet with melted butter.
• Add the cheese, ham, and fresh herbs to one half of the omelette.
• Fold the omelette and cook for another 30 seconds to melt the cheese.

How to keep a loaded omelette soft and juicy

When time is short or the fridge is nearly empty, a loaded egg omelette is an easy solution. Moderate heat and adding the filling at the right moment help the centre stay soft and juicy without leaving the eggs runny.

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Ingredients

• 4 large eggs
• 2 tablespoons milk or cooking cream
• 10 g butter
• 60 g grated Gouda or another melting cheese
• 50 g sliced ham, diced or cut into strips
• 1 tablespoon chopped fresh chives or parsley
• salt and freshly ground black pepper, to taste

Method

Whisk the eggs: In a bowl, use a fork to whisk the eggs, milk or cream, a pinch of salt, and pepper thoroughly.

Prepare the skillet: Melt the butter in a non-stick skillet over medium heat.

Add the eggs: Pour the egg mixture into the hot skillet. Use a spatula to gently push the eggs around the pan so the uncooked egg can flow into the empty areas.

Add the filling: When the eggs are still slightly soft on top but no longer runny, sprinkle the grated cheese, ham, and chopped chives or parsley over one half of the omelette.

Fold and serve: Use a spatula to gently lift the empty half of the omelette and fold it over the filled half to form a half-moon. Leave it in the skillet for another 30 seconds to melt the cheese, then gently slide it onto a plate and serve with fresh bread and a rocket and cherry tomato salad.

Tips for a good loaded omelette

• Use a non-stick skillet.
• Cook the omelette over medium heat so the centre stays soft and juicy.
• Add the filling when the eggs are no longer runny but are still slightly soft on top.
• Choose a cheese that melts well, such as Gouda.
• After folding, cook the omelette for only about 30 seconds more.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

Which cheese works well in a loaded omelette?

Use grated Gouda or another cheese that melts well.

Should I use milk or cream?

You can use 2 tablespoons of either milk or cooking cream.

When should I add the filling?

Add it when the eggs are still slightly soft on top but are no longer runny.

Can I replace the chives with parsley?

Yes. Use 1 tablespoon chopped fresh chives or parsley.

How long does the recipe take and how many does it serve?

The omelette is ready in about 10 minutes and serves two.

15-Minute Asian Pork Stir-Fry with Crisp Vegetables

This 15-minute Asian pork stir-fry with crisp vegetables makes a colorful, flavorful dinner for two. Thin strips of pork, bell pepper, carrot, ginger, and garlic cook quickly over high heat before being tossed with soy sauce and finished with spring onion and sesame seeds.

Total time15 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Slice and prepare all the ingredients before cooking.
• Stir-fry the pork strips over high heat for 5 to 6 minutes.
• Cook the bell pepper, carrot, garlic, and ginger for about 3 minutes, stirring constantly.
• Return the pork, add the soy sauce, and stir-fry for 1 more minute.

Why does this stir-fry cook so quickly?

Stir-fry is made for fast cooking. High heat, thinly sliced ingredients, and constant stirring help the vegetables stay crisp and the pork stay juicy. Because everything cooks rapidly, prepare every ingredient before heating the wok.

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Ingredients

• 250 g pork leg or pork loin, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 small carrot, cut into thin matchsticks
• 2 tablespoons soy sauce
• 1 spring onion, including the green top
• 1 cm fresh ginger, finely grated
• 1 garlic clove, chopped
• 1 tablespoon vegetable oil
• a few drops sesame oil, optional
• 1 tablespoon mixed white and black sesame seeds, for garnish

Method

Prepare the ingredients: For a stir-fry, it is essential to have every ingredient sliced before cooking because the process moves very quickly.

Cook the pork: Heat the tablespoon of vegetable oil in a wok or large deep skillet over high heat. Add the pork strips and stir-fry for 5 to 6 minutes, until browned. Transfer the pork to a plate.

Cook the vegetables: Add the sliced bell pepper, carrot, garlic, and grated ginger to the same skillet. Stir-fry over high heat for about 3 minutes, stirring constantly; the vegetables should stay crisp.

Combine and season: Return the pork to the skillet with the vegetables. Add the soy sauce and a few drops of sesame oil, if using. Stir well and cook for 1 more minute so the flavors come together.

Serve: Sprinkle with the sesame seeds and sliced spring onion. Serve with cooked rice or rice noodles.

Tips for a good stir-fry

• Slice and prepare every ingredient before heating the wok.
• Cut the pork into thin strips so it cooks quickly over high heat.
• Heat the wok or skillet thoroughly before adding the pork.
• Cook the vegetables for only about 3 minutes so they remain crisp.
• Add the optional sesame oil just before the end of cooking.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

Which cut of pork should I use?

Use 250 g pork leg or pork loin cut into thin strips.

Why should I prepare the ingredients in advance?

Stir-fry cooking uses high heat and moves very quickly, so there is no time to slice ingredients once cooking begins.

How do the vegetables stay crisp?

Stir-fry them over high heat for only about 3 minutes while stirring constantly.

Is sesame oil essential?

No. Add a few drops of sesame oil if desired; soy sauce remains the main seasoning.

How long does the recipe take and how many does it serve?

The dish is ready in about 15 minutes and serves two.

20-Minute Baked Gnocchi with Mozzarella and Homemade Tomato Sauce

These 20-minute baked gnocchi with mozzarella and homemade tomato sauce make a warm, comforting dinner for two. Tender potato gnocchi, a quick garlicky tomato sauce, and stretchy melted mozzarella come together in an easy skillet meal with a lightly golden top.

Total time20 minutes

Serves2

Difficultyvery easy

Recipe at a glance

• Cook the gnocchi in salted boiling water and drain them.
• Make a quick tomato sauce with garlic and dried herbs in a skillet.
• Stir the cooked gnocchi into the sauce and cover with mozzarella.
• Broil for 5 to 7 minutes, until the cheese melts and browns lightly.

A quick comfort dinner with a golden mozzarella topping

When you crave a warm, comforting Italian-inspired dish, baked gnocchi are an easy choice. Tender gnocchi in a rich tomato sauce, covered with stretchy melted mozzarella, are ready in just 20 minutes.

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Ingredients

• 400 g fresh potato gnocchi
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 300 g canned diced tomatoes, whole peeled tomatoes, or passata
• 1 teaspoon dried basil or oregano
• 125 g grated mozzarella
• salt, pepper, and a pinch of sugar
• fresh basil leaves

Method

Cook the gnocchi: Cook the gnocchi in a pot of salted boiling water. When they rise to the surface after about 2 minutes, remove them from the water with a slotted spoon.

Make the quick sauce: Heat the olive oil in an ovenproof skillet. Add the crushed garlic and cook for 30 seconds, then add the diced tomatoes, whole peeled tomatoes, or passata. Season with salt, pepper, a pinch of sugar to balance the acidity, and the dried basil or oregano. Simmer the sauce over medium heat for 5 minutes.

Combine: Stir the cooked gnocchi into the skillet until evenly coated with the sauce.

Bake: Spread the grated mozzarella evenly over the top. Place the skillet in an oven preheated to 200 °C (400 °F) on the grill or broiler setting for 5 to 7 minutes, until the cheese has completely melted and browned lightly.

Serve: Garnish with fresh basil leaves and serve directly from the skillet.

Tips for tender baked gnocchi

• Remove the gnocchi from the water as soon as they rise to the surface so they stay tender.
• Use a skillet that is safe for the oven and broiler.
• A pinch of sugar helps balance the acidity of the tomato sauce.
• Spread the mozzarella evenly over the entire surface.
• Serve immediately while the cheese is melted and lightly golden.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

How do I know when the gnocchi are cooked?

The gnocchi are cooked when they rise to the surface. This usually takes about 2 minutes.

Which tomatoes can I use for the sauce?

Use canned diced tomatoes, whole peeled tomatoes, or passata.

Does the skillet need to be ovenproof?

Yes. The gnocchi and mozzarella are placed under the oven grill or broiler for 5 to 7 minutes.

Why add a pinch of sugar to the sauce?

A pinch of sugar helps balance the acidity of the tomato sauce.

How long does the recipe take and how many does it serve?

The dish is ready in about 20 minutes and serves two.

25-Minute Leek and Wild Mushroom Rice Skillet with Thyme

This 25-minute leek and wild mushroom rice skillet with thyme is a warm, comforting meat-free dinner. Sweet leek, fragrant porcini mushrooms, and earthy thyme cook with rice in vegetable stock, creating a flavorful meal for two without the gradual stirring required for classic risotto.

Total time25 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Soften the leek in olive oil or butter, then add the mushrooms and thyme.
• Stir in the uncooked rice and toast for 1 minute.
• Add the warm vegetable stock, cover, and cook for 12 to 15 minutes.
• Stir in Parmesan or nutritional yeast and let the rice rest for 2 minutes.

A comforting rice skillet without the work of risotto

The combination of sweet leek, fragrant porcini mushrooms, and earthy thyme creates a rich flavor. The rice cooks directly in the vegetable stock with the mushrooms, so there is no need to add liquid gradually as you would for classic risotto.

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Ingredients

• 1 large leek, thoroughly washed and thinly sliced into rounds
• 150 g fresh or frozen porcini mushrooms, sliced (chanterelles or button mushrooms can also be used)
• 150 g rice
• 2 tablespoons olive oil or butter
• 1 teaspoon fresh or dried thyme
• 400 ml warm vegetable stock
• salt and pepper, to taste
• 1 tablespoon grated Parmesan or nutritional yeast

Method

Cook the leek: Heat the olive oil or butter in a wide skillet. Add the sliced leek and cook over medium heat for about 4 minutes, until softened.

Add the mushrooms: Add the sliced porcini mushrooms and thyme to the leek. Cook for another 3 to 4 minutes, until the mushrooms release their liquid and brown nicely.

Add the rice: Add the uncooked rice to the skillet and cook for 1 minute, until translucent and coated with the flavor of the oil and mushrooms.

Cook: Pour in the warm vegetable stock, stir well, cover, and reduce the heat to low. Cook for 12 to 15 minutes, depending on the type of rice, until the rice has absorbed the liquid and is tender.

Finish: Remove the skillet from the heat, stir in the grated Parmesan or nutritional yeast, cover, and let it rest for 2 minutes. Add more salt and pepper if needed before serving.

Tips for a flavorful mushroom rice skillet

• Wash the leek thoroughly before slicing it into thin rounds.
• Use fresh or frozen porcini, chanterelles, or button mushrooms.
• Warm the vegetable stock before adding it to the skillet.
• Adjust the cooking time to the type of rice; it is ready when tender and the liquid has been absorbed.
• After adding the Parmesan or nutritional yeast, cover and let the rice rest for 2 minutes.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

Which mushrooms can I use?

You can use fresh or frozen porcini, chanterelles, or button mushrooms.

Can I use fresh or dried thyme?

Yes. Use 1 teaspoon fresh or dried thyme.

How long should I cook the rice?

Cook it covered over low heat for 12 to 15 minutes, or until it has absorbed the liquid and is tender.

What can I use instead of Parmesan?

Replace the tablespoon of grated Parmesan with nutritional yeast.

How long does the recipe take and how many does it serve?

The dish is ready in about 25 minutes and serves two.