Creamy Lemon Ricotta Penne
Creamy Lemon Ricotta Penne
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup heavy cream
- 1 lemon, large, zested and juiced
- 1 1/2 cups ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 12 ounces of penne pasta and cook according to package directions until al dente, about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta is cooking, heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the 3 minced garlic cloves and cook, stirring frequently, until fragrant, about 1 minute. Do not let the garlic brown.
⏱️ 2 min - 3
Reduce the heat to low. Stir in the 1/2 cup of heavy cream, the zest of 1 large lemon, and the juice of 1 large lemon. Simmer gently for 2 minutes, stirring occasionally. The sauce should slightly thicken.
⏱️ 3 min - 4
Remove the skillet from the heat. Add the 1 1/2 cups of whole milk ricotta cheese and 1/4 cup of the reserved pasta water to the cream mixture. Whisk gently until the ricotta is fully incorporated and the sauce is smooth and creamy. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min - 5
Add the drained penne pasta and 1/2 cup of the freshly grated Parmesan cheese to the skillet with the ricotta sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add more reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 3 min - 6
Stir in the 1/4 cup of chopped fresh parsley. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Ricotta Penne
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 garlic, cloves, minced
- 1/2 cup heavy cream
- 1 lemon, large, zested and juiced
- 1 1/2 cups ricotta cheese, whole milk
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 12 ounces of penne pasta and cook according to package directions until al dente, about 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta is cooking, heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the 3 minced garlic cloves and cook, stirring frequently, until fragrant, about 1 minute. Do not let the garlic brown.
⏱️ 2 min - 3
Reduce the heat to low. Stir in the 1/2 cup of heavy cream, the zest of 1 large lemon, and the juice of 1 large lemon. Simmer gently for 2 minutes, stirring occasionally. The sauce should slightly thicken.
⏱️ 3 min - 4
Remove the skillet from the heat. Add the 1 1/2 cups of whole milk ricotta cheese and 1/4 cup of the reserved pasta water to the cream mixture. Whisk gently until the ricotta is fully incorporated and the sauce is smooth and creamy. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 3 min - 5
Add the drained penne pasta and 1/2 cup of the freshly grated Parmesan cheese to the skillet with the ricotta sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add more reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
⏱️ 3 min - 6
Stir in the 1/4 cup of chopped fresh parsley. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
⏱️ 2 min