Description
This creamy lemon ricotta pasta is a quick and delicious dish ready in under 10 minutes. Featuring farfalle pasta tossed in a luscious browned butter and lemon sauce, combined with creamy ricotta and Parmigiano Reggiano cheese, this meal is bright, comforting, and perfect for a speedy weeknight dinner.
Ingredients
Scale
Pasta
- 1 pound farfalle pasta or any other short pasta
- Salt for pasta water
Sauce
- 4 Tablespoons butter
- 3 Tablespoons extra-virgin olive oil, divided
- 2 teaspoons lemon zest and juice (from 1 large organic lemon)
- ½ cup reserved pasta water (starchy)
Cheese and Garnish
- 1 cup whole fat ricotta
- ½ cup finely shredded Parmigiano Reggiano cheese (plus extra for garnish)
- Sea salt for sprinkling
- Freshly ground black pepper
- 2 Tablespoons chopped Italian parsley (not the stems)
Instructions
- Boil water: Bring a large pot of water to a boil and add a generous amount of salt. This seasons the pasta effectively, enhancing the final flavor of the dish.
- Cook pasta: Add the pasta to the boiling, salted water. Cook it for about 1 minute less than the package instructions to achieve just under al dente, as it will cook further when combined with the sauce.
- Make the sauce: While the pasta cooks, melt the butter in a large skillet over medium heat. Allow the butter to brown slightly, developing a nutty aroma. Once browned, stir in the lemon zest and juice, then add one tablespoon of extra-virgin olive oil.
- Reserve pasta water: Before draining the pasta, scoop out about ½ cup plus 2 extra tablespoons of the starchy cooking water. Drain the pasta and add the ½ cup reserved water into the skillet with the browned butter sauce to help create a silky texture.
- Add pasta to sauce: Transfer the drained pasta to the skillet. Toss and stir over medium-high heat for about 2 minutes until the pasta finishes cooking, becoming al dente and well-coated with the browned butter lemon sauce. Avoid overcooking.
- Prep ricotta in a bowl: In a large serving bowl, combine the whole fat ricotta and the shredded Parmigiano Reggiano. Drizzle in some extra-virgin olive oil and season lightly with salt. Add a tablespoon or two of the reserved pasta water to loosen and help the ricotta bind when mixed with pasta.
- Combine ricotta with pasta: Add the buttery lemon pasta from the skillet into the ricotta mixture. Stir gently to create a creamy sauce that envelops every piece of pasta. If needed, add more pasta water or olive oil to reach desired consistency.
- Season: Taste and adjust salt and freshly ground black pepper to your preference for the perfect balance of flavors.
- Serve: Portion the pasta into bowls. Garnish with chopped Italian parsley and a sprinkle of extra Parmigiano Reggiano cheese. Serve immediately and enjoy the fresh, creamy, and tangy flavors.
Notes
- Salt the pasta water generously to ensure the pasta is well-seasoned throughout; under-salting results in blandness.
- Always save some pasta water before draining; its starchiness helps to create a silky sauce consistency.
- Cook the pasta just to al dente — about 1-2 minutes less than package instructions — since it will finish cooking with the sauce.
- Do not rinse the pasta after draining; rinsing removes starch and prevents sauce adherence.
