Description
A bright and creamy Lemon Ricotta Pasta featuring whole-milk ricotta, Parmesan, fresh basil, and a zesty lemon sauce, perfect for a quick and flavorful weeknight meal.
Ingredients
Scale
Pasta
- 12 oz pasta
Cheese and Dairy
- 1 cup whole-milk ricotta cheese
- 1 cup grated Parmesan cheese
Produce
- 2 lemons, zested and juiced
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh basil
Other
- 1½ Tbsp olive oil
- ¼ tsp red pepper flakes (or to taste)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil over high heat. Add salt and the pasta, cooking according to package instructions until al dente. Reserve about one cup of the pasta cooking water before draining the pasta. Set the pasta aside.
- Prepare the Lemon Ricotta Sauce: In a bowl, whisk together the ricotta cheese, grated Parmesan, minced garlic, red pepper flakes, chopped fresh basil, lemon zest, and lemon juice. Gradually add some of the reserved hot pasta water to the mixture, stirring until smooth. Season the sauce with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the lemon ricotta sauce and toss until well coated. Add additional reserved pasta water as needed to reach the desired creamy consistency.
- Garnish and Serve: Garnish the pasta with extra red pepper flakes, lemon zest, and Parmesan cheese before serving to enhance flavor and presentation.
Notes
- To make this dish gluten free, substitute regular pasta with gluten-free pasta.
- Use fresh lemon juice and zest for the best flavor.
- Feel free to adjust the red pepper flakes according to your preferred spice level.
- Reserve pasta water is key for adjusting the sauce creaminess without thinning the flavor.
- This dish is best served immediately for optimal texture and taste.
