Zesty Lemon Ricotta Pasta
Lemon Ricotta Pasta. It is the kind of dish that turns a standard weeknight into a celebration, swirling delicate strands of pasta in a cloud of creamy ricotta and vibrant lemon.
Servings: 3
Ingredients
- 8 oz Pasta: Fettuccine or spaghetti are the perfect vehicles for this silky sauce.
- 1 cup Fresh Ricotta: Opt for the freshest quality you can find for a sweet creamy finish.
- 1 Lemon: You’ll need both the zest for aroma and 2 tbsp of the juice for brightness.
- 2 tbsp Extra Virgin Olive Oil: Provides depth and a luxurious mouthfeel.
- 2 Garlic Cloves: Minced fine for that essential aromatic kick.
- ¼ cup Grated Parmesan: Adds a necessary nutty salty layer.
- Garnish: Fresh basil or parsley plus salt and pepper to taste.
Instructions
- Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook your pasta until it reaches al dente (usually 8–10 minutes). Crucial Tip: Before draining, reserve about ½ cup of the starchy pasta water!
- Sauté the Garlic: While the pasta boils, heat your olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Watch it closely—garlic can turn bitter if it burns.
- Whisk the Sauce: In a separate bowl, blend the ricotta cheese, lemon zest, and lemon juice. Season with salt and pepper, mixing until the consistency is smooth and luscious.
- The Great Combine: Toss the drained pasta into the skillet with the garlic oil. Stir in the ricotta mixture. If the sauce feels too thick, add your reserved pasta water a tablespoon at a time until it reaches a creamy, coat-the-back-of-the-spoon consistency.
- Final Touches: Remove from the heat and fold in the grated Parmesan and fresh herbs. Give it a final taste and adjust the seasoning before serving hot with an extra sprinkle of herbs.