– pound farfalle pasta or any other short pasta – salt for pasta water – 4 Tablespoons butter – 3 Tablespoons extra-virgin olive oil divided – 2 tsp lemon zest and juice I used 1 large organic – 1 cup whole fat ricotta – sea salt for sprinkling – freshly ground black pepper – ½ cup finely shredded Parmigiano-Reggiano cheese – 2 Tablespoons Italian parsley chopped (not the stems)
Cook time: 8 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.
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