Creamy, tangy Lemon Ricotta Pasta with bright citrus flavor and tender pasta strands.
Ingredients
12 ounces spaghetti or linguine
1 cup ricotta cheese, full-fat
1 large lemon, zested and juiced
1/2 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground
1/4 cup fresh basil or parsley, chopped
1/4 cup reserved pasta cooking water
Instructions
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Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/4 cup pasta water and drain.
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Heat olive oil and butter in a skillet over medium heat. Add garlic and sauté 1–2 minutes until fragrant. Add red pepper flakes if desired.
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Lower heat and stir in ricotta, lemon zest, and juice. Add reserved pasta water gradually to achieve creamy consistency. Season with salt and pepper.
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Toss drained pasta into the sauce. Stir in Parmesan until melted and sauce coats pasta. Fold in basil or parsley.
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Serve immediately, garnishing with extra Parmesan or olive oil if desired.