Creamy Lemon Ricotta Pasta Recipe (Ready in 20 Minutes)
Ingredients
- 16 ounces your pasta of choice
- 1 cup whole milk ricotta cheese
- 1 cup finely grated Parmigiano Reggiano or Parmesan cheese
- Zest and juice of 1 lemon
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup reserved pasta water
- Fresh basil for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, combine the ricotta, Parmigiano Reggiano, lemon zest, lemon juice, olive oil, salt, and black pepper in a large serving bowl. Stir until smooth and well combined. Taste and adjust with more salt, black pepper, or lemon juice if needed.
- Add the hot pasta to the bowl and toss until evenly coated. Gradually add the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce is smooth and creamy. (You likely won't need the entire cup of pasta water, add just enough to reach your desired consistency.)
- Top with more grated Parmigiano Reggiano, pepper, and fresh basil. Serve and enjoy!
Notes
Nutrition information is an estimate only and will vary depending on the specific brands and ingredients you use. Use as a general guideline rather than a guarantee.