Description
Lemon Ricotta Pasta is a quick, creamy, and tangy dish that’s perfect for weeknight dinners. Combining al dente cavatappi pasta with luscious ricotta, parmesan cheese, and fresh lemon zest and juice, this recipe creates a light yet flavorful meal that comes together in just 15 minutes. It’s a fantastic way to enjoy a bright, comforting pasta with minimal ingredients and maximum taste.
Ingredients
Scale
Pasta
- 1/2 pound Cavatappi pasta
Sauce
- 2 tablespoons salted butter or olive oil
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated or shredded parmesan cheese
- 1 lemon, juiced and zested
Garnish
- Shredded fresh basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook, stirring frequently, until al dente according to package directions, approximately 10 minutes.
- Drain and Reserve Pasta Water: Carefully drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Combine Ingredients: Return the drained pasta to the pot. Add the butter (or olive oil), ricotta cheese, parmesan cheese, lemon juice, and lemon zest to the pasta.
- Mix Until Creamy: Stir the pasta mixture thoroughly to combine all ingredients evenly. Gradually add the reserved pasta water back into the pot, stirring constantly until the sauce becomes creamy and coats the pasta smoothly.
- Garnish and Serve: Sprinkle shredded fresh basil on top. Serve immediately and enjoy this bright, creamy pasta dish.
Notes
- You can substitute olive oil for butter to make it dairy-friendly or for a different flavor profile.
- Reserve pasta water is essential to adjust the sauce consistency and make it creamy without adding extra cream.
- Use fresh lemon zest and juice to maximize the brightness and flavor.
- Add extra parmesan on the side for those who like a cheesier finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated with a splash of water or milk to loosen the sauce.
