Lemon Ricotta Pasta
Silky lemon ricotta sauce coats tender pasta in this bright and creamy weeknight dinner. It comes together in under 30 minutes with pantry staples.
Creamy lemon ricotta sauce tossed with pasta and fresh herbs for an easy weeknight meal.
Nutrition per serving
Ingredients
base
sauce
topping
garnish
seasoning
Instructions
Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Before draining reserve at least half a cup of starchy pasta cooking water.
Saute the Garlic
While the pasta cooks heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant but do not let it brown.
Build the Ricotta Sauce
Reduce heat to low and add ricotta, lemon zest, and lemon juice to the skillet. Stir together and add 3 tablespoons of reserved pasta water to thin the sauce to a creamy consistency.
Toss Pasta in Sauce
Add the drained pasta directly to the skillet with the ricotta sauce. Toss over low heat adding more pasta water a splash at a time until the sauce clings to every piece of pasta.
Finish and Serve
Remove from heat and stir in half the Parmesan. Divide into bowls and top with remaining Parmesan, torn basil, and a crack of black pepper. Serve immediately.
Substitutions
Common mistakes
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