Description
This creamy and zesty Lemon Ricotta Pasta is a quick and satisfying meal perfect for any night of the week. Featuring tender cavatappi pasta coated in a luscious sauce made with ricotta, parmesan, butter, and fresh lemon juice and zest, it delivers bright flavors with a comforting texture. Ready in just 15 minutes, it’s a delicious and easy pasta recipe you’ll want to make regularly.
Ingredients
Scale
Pasta
- 1/2 pound Cavatappi Pasta
Sauce
- 2 tablespoons salted butter or olive oil
- 1/2 cup whole milk ricotta
- 1/2 cup grated or shredded parmesan cheese
- 1 lemon (juice and zest)
- Salted water for cooking pasta
Garnish
- Shredded basil (optional)
Instructions
- Cook Pasta: In a large pot of boiling salted water, add the cavatappi pasta and cook until al dente, about 10 minutes according to package directions. Stir frequently to prevent sticking.
- Reserve Pasta Water: Drain the pasta, reserving 1/2 cup of the starchy pasta water to help create the sauce.
- Make Sauce: Return the drained pasta to the pot. Add the butter, ricotta cheese, parmesan cheese, lemon juice, and lemon zest. Stir well to combine all the ingredients into a creamy mixture.
- Adjust Consistency: Slowly add the reserved 1/2 cup of pasta water back into the pot with the pasta while stirring until the sauce reaches a creamy, smooth consistency that coats the pasta evenly.
- Garnish and Serve: Optionally garnish the pasta with shredded basil on top for a fresh touch. Serve immediately and enjoy!
Notes
- Use salted pasta water to enhance the overall flavor of the dish.
- For a dairy-free alternative, substitute ricotta and parmesan with plant-based cheeses.
- Adjust lemon juice amount to taste for more or less tanginess.
- Shredded basil garnish adds freshness but can be omitted or replaced with parsley.
- This pasta is best served immediately to enjoy the creamy texture.
