Lemon-Basil Ricotta Pasta
Zesty and creamy pasta made in 15 minutes! A definite quick and easy meal made with simple, fresh ingredients with delicious flavor and minimal effort. The pasta is the only thing you cook, which is the best part! A perfect spring dish, this recipe is fresh and light.
Ingredients
- 1 lb pasta of choice
- 2 cups whole-milk ricotta
- 2 tbsp extra virgin olive oil plus extra for drizzling
- ¾ cup grated Parmesan cheese plus extra for serving
- 2 lemons zest, and juice
- 2 garlic cloves grated or pressed
- Salt and pepper to taste
- 6 lemon wedges to serve (optional)
Instructions
- In a large pot of boiling salted water, cook pasta according to package directions until al dente.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest, and juice. Season with salt and pepper to your liking.
- Stir until well combined.
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water. Drain the pasta once done.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil, and lemon wedges if desired.