Vegetarian
Lemon Ricotta Pasta
Description
Lemon Ricotta Pasta is a quick and easy dinner recipe that will become your savior on busy weeknights. It’s creamy, satisfying, and ready to eat in just 20 minutes!
Ingredients
- 1 pound cavatappi pasta or similar short pasta with ridged edges like penne
- 15 ounces whole milk ricotta cheese at room temperature (must be whole milk; anything less with curdle)
- ½ cup freshly grated Parmesan cheese plus additional
- 2 cloves garlic grated or very finely minced
- ½ teaspoon kosher salt plus additional for cooking the pasta
- ½ teaspoon freshly ground black pepper reduce to ¼ teaspoon to start if not freshly ground
- ½ teaspoon red pepper flakes
- 1 small lemon zest and juice
- ½ cup coarsely chopped fresh basil plus additional for serving
- 3 tablespoons coarsely chopped fresh dill chives, or parsley, plus additional for serving
Directions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. SAVE 1 ½ CUPS OF THE PASTA COOKING LIQUID DON'T FORGET!!!! Drain the pasta and set aside.
- To the same pot you used to cook the pasta, add the ricotta, Parmesan, ½ teaspoon salt, black pepper, and red pepper. Zest the lemon directly over the top, then squeeze and the juice. Stir to combine, then stir in 1 cup of the reserved pasta water. Continue stirring until smooth.
- Add the drained pasta, basil, and remaining herbs. Stir gently until the pasta is coated and you have some sauce pooling at the bottom. If needed, turn the heat to low and rewarm slightly. Taste and adjust seasoning. I add a few more pinches of salt.
- Serve immediately with a sprinkle of additional Parmesan and herbs.
