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– 3 tablespoons extra-virgin olive oil – 2 garlic cloves minced – 1 can 28 ounces whole peeled San Marzano DOC tomatoes – 1-2 teaspoon sea salt – Italian parsley chopped (optional) – ¼ teaspoon red-pepper flakes (optional) – To Serve: – ¾ lb to 1 lb of cooked pasta of your choice I used penne
Ingredients
Cook time:20 min
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Servings
4
Type
vegan
prep Time
5 min
How to you make the lemon butter sauce for this ricotta pasta? Let’s talk about the sauce for a minute. Now this is not dairy-free recipe, so I used real butter. You have to brown the butter a little (browned butter makes every thing a little bit more delicious!) and freshly squeezed lemon juice + zest (better to use an organic lemon) gets added to that nicely browned butter.
Pasta with Ricotta tips – Pasta: I used farfalle, but you could use whatever short pasta you like or happen to have in your pantry. You could also make it with your favorite gluten-free pasta. – Pasta cooking water: Don’t forget to save a little bit of the pasta water. A ½ cup should be all you need. It makes the pasta a little bit more creamy when combined with the ricotta and a drizzle of olive oil. – Butter: I used unsalted butter. Use whatever brand you like. The better quality, the better the final flavor of this simple pasta dish. – Ricotta: I highly recommend using full fat ricotta. I found a basket ricotta at a specialty market, and the flavor surpassed any other ricotta I’ve ever tried here. If you prefer lower fat ricotta, go ahead and use it! – Lemon: Only fresh lemon will work for this dish! You’re using the zest and the juice, so if you can, try to get organic. of a recipe. I have a really nice Sicilian EVOO and it’s very fruity.
RECIPE TIPS AND FAQ’S:
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