Description
A deliciously creamy and fresh One Pot Lemon Ricotta Pasta that’s quick to make and irresistibly flavorful. This simple recipe combines cavatappi pasta with luscious ricotta, parmesan, butter, and bright lemon juice and zest for a refreshing yet comforting meal perfect for any day.
Ingredients
Scale
Ingredients
- 1/2 pound Cavatappi Pasta
- 2 tablespoons salted butter or olive oil
- 1/2 cup whole milk ricotta
- 1/2 cup grated or shredded parmesan cheese
- 1 lemon, plus zest
- Salt, for boiling pasta water
- Fresh shredded basil for garnish (optional)
Instructions
- Cook the 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 and drain: Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Add ingredients to pasta: Return the drained pasta to the pot and add the butter, ricotta cheese, parmesan cheese, lemon juice, and lemon zest. Stir well to combine all ingredients.
- Create creamy sauce: Pour the reserved 1/2 cup pasta water back into the pot and stir until the sauce becomes smooth and creamy, coating the pasta evenly.
- Garnish and serve: Garnish with fresh shredded basil on top, serve immediately, and enjoy your fresh, creamy One Pot Lemon Ricotta Pasta!
Notes
- Use whole milk ricotta for creamier texture; part-skim works but will be less rich.
- If you prefer a dairy-free option, substitute butter with olive oil and use vegan ricotta and parmesan alternatives.
- To enhance the lemon flavor, add a touch of lemon zest on top when serving.
- Reserve the pasta water as it helps the cheese sauce become silky and smooth.
- Serve immediately for best texture; leftovers can thicken but can be loosened with a splash of milk.
