Ingredients
Pasta and Sauce
- 1 pound pasta noodles (reserve 1 cup of water before draining pasta)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- Zest and juice of 1 lemon
- Red pepper flakes (to taste)
- 15 ounces whole milk ricotta cheese
- 1/3 cup freshly grated parmesan cheese
- Salt and black pepper (to taste)
For Serving
- Basil leaves
- Lemon slices
Instructions
- Cook the pasta: Cook pasta according to package directions to al dente. Before draining, reserve 1 cup of the pasta cooking water for later use.
- Prepare the sauce base: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic, lemon zest, lemon juice, and red pepper flakes. Sauté for 1-2 minutes until fragrant but not browned.
- Add ricotta: Add the whole milk ricotta cheese to the skillet. Whisk continuously until the ricotta is fully combined with the lemon-garlic mixture, creating a creamy base.
- Incorporate pasta water and parmesan: Slowly whisk in the reserved pasta water and freshly grated parmesan cheese until the sauce is smooth and slightly thickened. Season with salt and black pepper to taste.
- Combine pasta and sauce: Add the drained pasta noodles into the skillet. Stir vigorously to coat all noodles evenly with the creamy lemon ricotta sauce.
- Serve: Plate the pasta and garnish with fresh basil leaves and lemon slices for an added burst of flavor and presentation.
Notes
- You can use any short pasta like penne, rigatoni, or fusilli for this recipe.
- If the sauce is too thick, add more reserved pasta water a tablespoon at a time to reach desired consistency.
- Whole milk ricotta provides the creamiest texture, but part-skim ricotta can be used for a lighter version.
- Adjust red pepper flakes according to heat preference, or omit for a milder taste.
- Freshly grated parmesan is preferable over pre-grated for best flavor and melting properties.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
