Lemon Ricotta Pasta
This Lemon Ricotta Pasta is packed with fresh, delicious flavors and takes less than 20 minutes from start to finish! A perfect vegetarian dish for meatless Monday or any day of the week!
Equipment
- Large pot
- Measuring cups and spoons
- mixing bowl
- colander
Ingredients
- 1 lb tortiglioni pasta see ingredient notes above for substitutions
- 1 cup ricotta cheese, full fat
- 1 lemon, juice and zest
- ¼ cup olive oil
- ¼ cup grated or finely shredded parmesan freshly grated is best
- 1 teaspoon white truffle oil optional
- pinch of red pepper flakes
- salt & pepper
- fresh basil, thinly sliced
- grated parmesan for serving
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, usually about a minute less than package instructions. Turn off the burner and reserve 1 cup of the starchy pasta water. Then drain pasta in a colander. (Do not rinse the pasta.)
- While the pasta is cooking combine ricotta, lemon juice and zest, olive oil, parmesan cheese, truffle oil (if using), a pinch of red pepper flakes and a pinch of salt and black pepper. Stir until well combined.
- After draining the pasta immediately add back back to the pot and place on the warm (but not lit) burner. Immediately stir in ricotta lemon mixture and about ½ cup of the reserved pasta water. Continue to stir over the warm burner for a few minutes until the mixture is heated through and creamy. Add additional pasta water to thin out the sauce if needed. Taste and add additional salt & pepper as necessary.
- Top the pasta with thinly sliced basil and grated parmesan cheese. Enjoy!
Nutrition
Serving: 1servingCalories: 524kcalCarbohydrates: 67.8gProtein: 16.3gFat: 20.9gSaturated Fat: 7.3gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 8gCholesterol: 32.9mgSodium: 160mgPotassium: 17.6mgFiber: 3gSugar: 5.1g
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