Lemon Ricotta Pasta
Creamy, tangy, and utterly addictive, this Lemon Ricotta Pasta combines silky cheese, bright citrus, and al dente pasta for a restaurant-quality dish that comes together in just 15 minutes. It's effortlessly elegant comfort food!
Equipment
- Large pot for cooking pasta
- ColanderLarge skillet or pan
- Microplane or zester
- Juicer (optional)
- Wooden spoon or tongs for mixing
Ingredients
- For a pasta that'll make you want to kiss your fingers like an Italian chef:
- 1 pound 450g long pasta (spaghetti, linguine, or fettuccine work beautifully)
- 1 cup 250g fresh ricotta cheese (the good stuff, not the sad watery kind)
- Zest of 2 lemons organic if possible
- Juice of 1-2 lemons about 3-4 tablespoons, adjust to your taste
- 2 tablespoons good quality olive oil plus more for drizzling
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, for a little heat
- 1/2 cup 50g freshly grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves torn or chiffonade
- Salt and freshly ground black pepper to taste
Instructions
- Boil the pasta in well-salted water (it should taste like the sea) until al dente. PRO TIP: Save a cup of pasta water before draining – it's liquid gold for the sauce!
- While the pasta cooks, make the magic happen. In a large skillet over medium heat, add olive oil and minced garlic. Cook for 1 minute until fragrant but not brown. (Burnt garlic is the equivalent of a culinary walk of shame – avoid it!)
- Create the sauce base. In a bowl, mix the ricotta, lemon zest, 2-3 tablespoons lemon juice, and salt and pepper until smooth. If it's too thick, add a splash of that reserved pasta water. Who knew cheese and lemon could be such soulmates?
- Marry the components. Drain your pasta (remember that pasta water!) and add it directly to the skillet with the garlic. Toss to coat, then turn off the heat and add the ricotta mixture. Mix thoroughly so every strand gets coated in creamy goodness.
- Finish like a pro. Add the Parmesan, red pepper flakes if using, and most of the basil. Toss again, adding splashes of pasta water as needed until you reach a silky consistency that coats the pasta. (Too dry? Sad pasta. Too wet? Soup. We want the Goldilocks zone here.)
- Serve immediately with a drizzle of good olive oil, the remaining basil, extra Parmesan, and fresh black pepper. Maybe an extra squeeze of lemon if you're feeling zesty!
Notes
- Ricotta quality matters tremendously here. The grainy supermarket stuff in the plastic tub? It'll work, but if you can find fresh ricotta from a specialty shop or Italian market, your taste buds will thank you.
- For a looser sauce, add more pasta water. For a thicker sauce, add more cheese (is there ever a wrong time to add more cheese? I think not).
- The sauce doesn't reheat perfectly, so this is best enjoyed fresh. But if you have leftovers, add a splash of water when reheating to revive the creaminess.