Lemon Ricotta Pasta
Lemon Ricotta Pasta
Ingredients
- 1 pound linguine
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, large, zested and juiced
- 2 tablespoons extra virgin olive oil
- 2 garlic, cloves, minced
- 1/4 cup fresh basil, 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 over high heat. Add the 1 pound of linguine and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, prepare the sauce. In a large bowl, combine the 1 1/2 cups of whole milk ricotta cheese, 1/2 cup of freshly grated Parmesan cheese, the zest of 1 large lemon, and the juice of 1 large lemon. Stir until well combined.
⏱️ 5 min - 3
In a large skillet or Dutch oven, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the 2 minced garlic cloves and cook for 1 minute, until fragrant, being careful not to brown the garlic.
⏱️ 1 min - 4
Add the drained linguine to the skillet with the garlic and olive oil. Pour the ricotta mixture over the pasta. Add 1 cup of the reserved pasta water, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss vigorously to combine, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if the sauce is too thick.
⏱️ 3 min - 5
Stir in the 1/4 cup of chopped fresh basil. Taste and adjust seasonings as needed.
⏱️ 1 min - 6
Divide the pasta among four serving bowls. Garnish with additional fresh basil and freshly grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Pasta
Ingredients
- 1 pound linguine
- 1 1/2 cups whole milk ricotta cheese
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, large, zested and juiced
- 2 tablespoons extra virgin olive oil
- 2 garlic, cloves, minced
- 1/4 cup fresh basil, 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 over high heat. Add the 1 pound of linguine and cook according to package directions until al dente, about 8 to 10 minutes. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, prepare the sauce. In a large bowl, combine the 1 1/2 cups of whole milk ricotta cheese, 1/2 cup of freshly grated Parmesan cheese, the zest of 1 large lemon, and the juice of 1 large lemon. Stir until well combined.
⏱️ 5 min - 3
In a large skillet or Dutch oven, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the 2 minced garlic cloves and cook for 1 minute, until fragrant, being careful not to brown the garlic.
⏱️ 1 min - 4
Add the drained linguine to the skillet with the garlic and olive oil. Pour the ricotta mixture over the pasta. Add 1 cup of the reserved pasta water, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Toss vigorously to combine, allowing the sauce to emulsify and coat the pasta. Add more pasta water, 1/4 cup at a time, if the sauce is too thick.
⏱️ 3 min - 5
Stir in the 1/4 cup of chopped fresh basil. Taste and adjust seasonings as needed.
⏱️ 1 min - 6
Divide the pasta among four serving bowls. Garnish with additional fresh basil and freshly grated Parmesan cheese, if desired. Serve immediately.
⏱️ 1 min