Lemon Ricotta Pasta
Lemon Ricotta Pasta
Ingredients
- 2 cups ricotta cheese, whole milk
- 3 lemons, 2 zested and juiced, 1 for garnish
- 12 ounces pasta, such as fusilli or cavatappi
- 1 tablespoon salt, plus more, as needed
- 1/2 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 1/2 teaspoon pink peppercorns, lightly crushed, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 3 min
- 2
While the water heats, prepare the ricotta cream. In a large bowl, combine the ricotta cheese. Zest 2 lemons directly into the ricotta. Cut 2 lemons in half and squeeze the juice from both halves into the ricotta mixture. Whisk until smooth and creamy.
⏱️ 5 min
- 3
Add the pasta to the boiling salted water. Cook according to package directions until al dente.
⏱️ 8 min
- 4
Before draining, reserve 1 1/2 cups of the pasta cooking water. Add 1/2 cup of the reserved pasta water to the ricotta mixture and whisk to combine.
⏱️ 1 min
- 5
Using tongs, transfer the cooked pasta directly from the pot into the bowl with the ricotta mixture. Add the 1/2 cup of freshly grated Pecorino Romano cheese.
⏱️ 1 min
- 6
Toss the pasta, ricotta, and Pecorino Romano together until the pasta is well coated. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired creamy consistency.
⏱️ 1 min
- 7
For garnish, use a channel knife or vegetable peeler to create thin strips of zest from the remaining lemon. Sprinkle the lemon zest curls and lightly crushed pink peppercorns over the finished pasta. Serve immediately with extra grated Pecorino Romano cheese on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Pasta
- 2 cups ricotta cheese, whole milk
- 3 lemons, 2 zested and juiced, 1 for garnish
- 12 ounces pasta, such as fusilli or cavatappi
- 1 tablespoon salt, plus more, as needed
- 1/2 cup Pecorino Romano cheese, freshly grated, plus more for serving
- 1/2 teaspoon pink peppercorns, lightly crushed, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 3 min - 2
While the water heats, prepare the ricotta cream. In a large bowl, combine the ricotta cheese. Zest 2 lemons directly into the ricotta. Cut 2 lemons in half and squeeze the juice from both halves into the ricotta mixture. Whisk until smooth and creamy.
⏱️ 5 min - 3
Add the pasta to the boiling salted water. Cook according to package directions until al dente.
⏱️ 8 min - 4
Before draining, reserve 1 1/2 cups of the pasta cooking water. Add 1/2 cup of the reserved pasta water to the ricotta mixture and whisk to combine.
⏱️ 1 min - 5
Using tongs, transfer the cooked pasta directly from the pot into the bowl with the ricotta mixture. Add the 1/2 cup of freshly grated Pecorino Romano cheese.
⏱️ 1 min - 6
Toss the pasta, ricotta, and Pecorino Romano together until the pasta is well coated. If the sauce seems too thick, add more reserved pasta water, 1/4 cup at a time, until it reaches your desired creamy consistency.
⏱️ 1 min - 7
For garnish, use a channel knife or vegetable peeler to create thin strips of zest from the remaining lemon. Sprinkle the lemon zest curls and lightly crushed pink peppercorns over the finished pasta. Serve immediately with extra grated Pecorino Romano cheese on the side, if desired.
⏱️ 1 min