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Lemon Ricotta Pasta

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 1 lb pasta
  • 1 1/2 cups whole-milk ricotta
  • 1 large lemon zested and juiced
  • 1/2 cup grated parmesan
  • 1/4 cup fresh basil or parsley chopped
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt 1/4 tsp pepper, 1/2 tsp red pepper flakes

Instructions
 

  • Boil pasta in salted water until al dente. Reserve 1 cup pasta water.
  • Whisk ricotta, lemon zest/juice, parmesan, oil, and seasonings in a bowl.
  • Drain pasta and immediately add to the ricotta mixture.
  • Add 1/4 cup reserved pasta water and toss vigorously until creamy. Add more water as needed.
  • Fold in herbs and serve immediately.

Notes

Fresh lemon zest is mandatory for the bright flavor; don't skip it!
If the sauce feels thick, keep adding pasta water in small splashes.
Use whole-milk ricotta for the smoothest, creamiest texture.
Perfect to serve with a simple side salad or crusty garlic bread.