A dish that captures the essence of Italy while being incredibly easy to whip up at home. The marriage of creamy ricotta and bright lemon creates a symphony of flavors that is sure to impress your family and friends.
Ingredients
Scale:
12 ounces of pasta (spaghetti, fettuccine, or penne)
Salt for boiling water
1 cup ricotta cheese (preferably whole milk)
Zest of 1 large lemon
Juice of 1 large lemon (about 2-3 tablespoons)
2 tablespoons olive oil (extra virgin if possible)
2 cloves garlic (minced)
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil or parsley (chopped, for topping)
Freshly grated Parmesan cheese (optional, for topping)
Extra lemon zest (for garnish)
Instructions
Boil the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
Prepare the Sauce: In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, minced garlic, and red pepper flakes (if using). Mix until smooth and creamy.
Combine Pasta and Sauce: Add the cooked and drained pasta to the mixing bowl with the ricotta mixture. Toss well to coat the pasta evenly. Add reserved pasta water if needed to adjust the consistency.
Season: Taste the pasta and season with salt and black pepper to your preference.
Serve: Plate the pasta and top with fresh herbs, additional lemon zest, and grated Parmesan cheese if desired.
