Description
Lemon Ricotta Pasta is a light, creamy dish combining tangy lemon zest and juice with rich ricotta and parmesan cheeses. Enhanced with fresh basil, garlic, and a hint of red pepper flakes, it offers a refreshing twist on classic pasta that’s quick to prepare and perfect for a delightful weeknight meal.
Ingredients
Scale
Pasta
- 12 oz pasta
Cheese Mixture
- 1 cup whole-milk ricotta cheese
- 1 cup grated parmesan cheese
Flavorings
- 1½ Tbsp olive oil
- 2 lemons, zested and juiced
- 2 Tbsp chopped fresh basil
- 2 cloves garlic, minced
- ¼ tsp red pepper flakes, or to taste
- Salt and black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add salt and the pasta noodles, cooking according to package instructions until al dente. Reserve about a cup of the pasta cooking water before draining the noodles and set them aside.
- Prepare the Sauce: While the pasta cooks, whisk together whole-milk ricotta cheese, grated parmesan, minced garlic, red pepper flakes, chopped fresh basil, lemon zest, and lemon juice in a bowl. Gradually add some of the reserved warm pasta water to the mixture, stirring until smooth and creamy. Season the sauce with salt and freshly ground black pepper to taste.
- Combine Pasta and Sauce: Add the cooked pasta into the ricotta sauce, stirring well to coat each strand evenly. If the sauce seems too thick, add additional reserved pasta water a little at a time until desired consistency is reached. Garnish with extra red pepper flakes, lemon zest, and parmesan cheese before serving.
Notes
- Use whole-milk ricotta for a richer, creamier sauce. Part-skim ricotta will result in a thinner texture.
- Reserve pasta water as it helps create a smooth sauce that clings to the noodles.
- Adjust red pepper flakes for your preferred level of heat.
- Fresh basil is key for the bright herbaceous note; substitute with fresh parsley if unavailable.
- This dish is best served immediately to enjoy the freshness and creaminess.
