Creamy Lemon Pasta
Ingredients
- 12 ounces pasta
- 2 1/4 teaspoons kosher salt
- 8 ounces ricotta cheese
- 1.25 ounces grated Parmesan cheese
- 1 to 2 1 to 2 lemons
- ground black pepper ground black pepper ground black pepper
- 2 teaspoons olive oil
- 3 cloves cloves garlic
- parsley leaves parsley leaves parsley leaves
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Instructions
- Bring a large pot of water to boil and season with 2 teaspoons salt. Add the pasta and stir. Cook to al dente according to the package directions. Reserve 1 cup of pasta water before draining.
- While the water comes to a boil and the pasta cooks, make the sauce. For an extra creamy sauce, add the ricotta and Parmesan to a small to medium food processor fitted with the blade attachment.,Zest a lemon and squeeze 1 to 2 lemons until you have 2 tablespoons of juice. Add to the cheeses.,Season with 1/4 teaspoon salt and several grinds of pepper and blend until very creamy.,For a quicker but less creamy pasta, skip blending. Measure out and set the cheeses aside and zest and juice the lemon so it’s all ready to go.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds to 1 minute. Turn the heat to low and add the ricotta cheese, Parmesan, and lemon mixture. Add 1/4 cup of reserved pasta water and stir to thoroughly combine.,Once the pasta is cooked and drained, add it to the sauce. Turn the heat up to medium-low and toss until the sauce thickens enough to coat the noodles without becoming dry, 3 to 4 minutes. Give it a taste, adding more salt, pepper, and lemon juice as needed.,If the mixture becomes too dry, add more pasta water, a splash or two at a time to thin the sauce and make it creamier. The sauce will thicken as it sits.
- Serve immediately topped with more Parmesan cheese and fresh basil or parsley.,This pasta is best served and eaten fresh. If you end up with leftovers, store in an airtight container for up to 4 days and add a drizzle of cream or water before reheating.,Love the recipe? Leave us stars and a review below!
Source
Original recipe: View Original