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Lemony Ricotta Pasta
This zesty pasta number is somehow both fresh and incredibly indulgent. It’s delicious as is but you can also zhuzh it up with some smoked salmon, peas, baby spinach, fresh herbs… the possibilities are endless! What would you add to it?
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 1x
Ingredients
Scale
- 500 g dried pasta
- 500 g ricotta
- 80 g parmigiano reggiano or grana padano, grated
- 2 lemons, juice and zest
- 2 large garlic cloves
- 2 tbsps extra-virgin olive oil
Instructions
- Bring a large pot of water to the boil. Season generously with salt (the water should be sea-level salty). Cook the pasta according to the package instructions until al dente.
- Meanwhile, place the ricotta, parmigiano reggiano, lemon zest and juice, garlic and olive oil in a mixing bowl. Season well with salt and lots of black pepper and whisk to combine.
- Drain the pasta, reserving two or three ladlefuls of the pasta cooking water.
- Pour the lemony ricotta into the pasta with the two ladlefuls of pasta water. Toss until the sauce nicely coats the pasta, adding more pasta water as necessary.
- Divide between bowls and enjoy!
