Lemon Ricotta Pasta
Creamy ricotta whipped with lemon and parmesan into an instant no-cook sauce for hot spaghetti, sunshine in a bowl in 20 minutes.
Ingredients (serves 4)
- 12 oz spaghetti
- 1 cup ricotta
- 1 lemon
- 3/4 cup grated parmesan
- 2 cloves garlic
- 3 tbsp olive oil
- 1/4 cup basil
- 1/2 tsp black pepper
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Save this recipeInstructions
- 1
Boil the spaghetti in salted water until al dente, reserving 1 1/2 cups pasta water before draining.
- 2
While the pasta cooks, whisk the ricotta, parmesan, olive oil, grated garlic, and the zest and juice of the lemon in a large bowl until smooth.
- 3
Whisk in about 1/2 cup hot pasta water until the sauce is the texture of heavy cream.
- 4
Add the hot spaghetti and toss vigorously, adding more pasta water until every strand is coated in a light creamy sauce.
- 5
Season generously with black pepper and salt, top with torn basil, and serve right away.
