Lemon Ricotta Pasta
Whenever you're in the mood for a bright and creamy dish, this Lemon Ricotta Pasta blends zesty lemon with smooth ricotta, creating a light yet comforting meal perfect for any season.
Servings 6
Ingredients
- 1 pound thin spaghetti
- 1 cup whole milk ricotta cheese
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan
- Zest and juice 1 lemon
- coarse ground black pepper
- Kosher salt
- Pinch crushed red pepper flakes
- Freshly sliced basil
Instructions
- In a large pot of boiling salted water, cook the pasta following the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and return it to the pot.
- In a medium bowl, mix together ricotta, olive oil, parmesan, lemon juice, and lemon zest. Season with salt, pepper, and a pinch of red pepper flakes.
- Add the ricotta mixture and ΒΌ cup of the reserved pasta water to the pasta and toss until well coated. If the sauce is too thick, gradually add more pasta water to reach the desired consistency.
- Serve topped with fresh basil, extra parmesan, and a drizzle of olive oil.
Notes
Serving:
This creamy Lemon Ricotta Pasta can sit at room temperature for up to 2 hours before needing to be stored. Storing:
Refrigerate any leftover pasta in an airtight container for up to 4 days. When reheating, use the oven or a stovetop on low heat. Add a splash of cream or olive oil if the pasta seems dry. Freezing:
To freeze, allow the pasta to cool completely before placing it in a sealed container. It will keep in the freezer for up to 2 months. For the best texture, thaw the pasta overnight in the fridge and reheat on the stovetop over medium-high heat, stirring occasionally.
This creamy Lemon Ricotta Pasta can sit at room temperature for up to 2 hours before needing to be stored. Storing:
Refrigerate any leftover pasta in an airtight container for up to 4 days. When reheating, use the oven or a stovetop on low heat. Add a splash of cream or olive oil if the pasta seems dry. Freezing:
To freeze, allow the pasta to cool completely before placing it in a sealed container. It will keep in the freezer for up to 2 months. For the best texture, thaw the pasta overnight in the fridge and reheat on the stovetop over medium-high heat, stirring occasionally.