This Easy Lemon Ricotta Pasta is a simple to make pasta recipe. Each bite is full of creamy ricotta and vibrant lemon flavors. Ready in the time it takes to make the pasta! A delicious vegetarian dish to enjoy any night of the week!
– 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: 10 min
Pasta making tips – Salt-the pasta water needs to be salted. If you skip this taste, the end flavor will be really missing something. – Pasta water-save some of that pasta water. I always keep a measuring cup right by the stove so I don’t forget to grab a little bit before draining the pasta. – Cook the pasta to al dente-Mushy pasta just isn’t going to showcase the flavor of this dish. Keep an eye on the pasta and check it about a minute or two before it’s supposed to be done. I usually spoon out a piece of pasta and check the texture. Then drain it as soon as it’s al dente.
– 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.
RECIPE TIPS AND FAQ’S:
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