Description
This bright and creamy lemon ricotta pasta is the ultimate quick-fix dinner for busy weeknights. Featuring a velvety sauce made from ricotta, fresh lemon zest, and high-quality olive oil, this Italian-inspired dish provides a sophisticated flavor profile that appeals to both children and adults. It is a satisfying, comforting meal that comes together in under twenty minutes with minimal cleanup required.
Ingredients
1 lb spaghetti or linguine
1 cup whole milk ricotta cheese
1 large lemon, zested and juiced
1/4 cup extra virgin olive oil
1/2 cup freshly grated Romano or Parmesan cheese
2 tbsp unsalted butter
Kosher salt and freshly cracked black pepper, to taste
Pinch of red pepper flakes (optional)
Fresh basil leaves for garnish
Instructions
Bring a large pot of heavily salted water to a boil over high heat.
Add the pasta and cook according to package directions until al dente.
While the pasta cooks, whisk together the ricotta, lemon zest, lemon juice, olive oil, and grated cheese in a large mixing bowl until smooth.
Reserve about 1/2 cup of the pasta cooking water before draining the noodles.
Return the drained, hot pasta to the cooking pot and stir in the butter until melted.
Pour the ricotta mixture over the hot pasta and toss gently to coat, adding the reserved pasta water a tablespoon at a time if the sauce is too thick.
Season with salt, pepper, and red pepper flakes to taste.
Garnish with fresh basil and serve immediately.
Notes
Use full-fat ricotta for the creamiest texture. Ensure the pasta is tossed while steaming hot so the residual heat creates a glossy sauce with the ricotta. Store leftovers in an airtight container for up to 2 days; add a splash of water when reheating to loosen the sauce.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Boiling
- Cuisine: Italian-Inspired