Lemon Ricotta Pasta
Lemon Ricotta Pasta is a wonderfully fresh, wonderfully simple way to serve pasta. With only a few ingredients and a no-cook sauce, you’ll want to make it for your next dinner party!
The sauce is a combination of creamy ricotta cheese, lemon juice and zest and pasta water. Pour it over the pasta and enjoy this delicious side dish!
Whether it’s for a dinner party or a weeknight quick meal, Lemon Ricotta Pasta should be on your meal plan.
It’s so easy to prepare. Simply boil up the pasta of your choice (I like a shorter, curly type of pasta to capture the sauce in the nooks and crannies). When it’s cooked, reserve some of the pasta water and drain the rest.
To make the sauce, add ricotta cheese, Parmesan cheese, lemon zest and lemon juice to a blender. Blend it to a smooth paste and then add some hot pasta water. Blend it until it’s smooth, adding more pasta water as necessary to make a creamy sauce.
Pour the sauce over the drained pasta and toss to coat. You might need more pasta water to thin it.
Divide the pasta between bowls and garnish it with extra grated Parmesan cheese, red pepper flakes and basil. Serve right away!
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Lemon Ricotta Pasta
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- Kosher salt
- 1 pound cellentani, gemelli, or another short pasta
- 1 cup (8 ounces) whole-milk ricotta, room temperature
- 1 cup (2 ounces) freshly grated Parmesan, plus more for serving
- Freshly grated zest of 1 lemon, plus 1 tablespoon lemon juice
- 1/2 tsp black pepper
- Red pepper flakes and basil leaves for serving
Instructions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta and return it to the pot.
Add the ricotta, Parmesan, lemon zest, juice, and black pepper to a blender or food processor. Blend to a smooth paste, scraping down sides of bowl as needed, about 1 minute. With the machine running, slowly add 1/3 cup pasta water. Scrape down the sides of the bowl and check the consistency of the sauce, adding more pasta water to thin it out if you prefer. Pour the sauce over the pasta and stir until the pasta is evenly coated with the sauce. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls, being sure to top it with any sauce from the bottom of the pot. Garnish it with grated Parmesan, red pepper flakes, and basil, and serve.
Recipe from Food & Wine
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