Description
Creamy Lemon Ricotta Pasta made in under 10 minutes with ricotta cheese, fresh lemon, and tender pasta for a fast vegetarian meal.
Ingredients
Scale
- 1 pound farfalle pasta
- Salt for pasta water
- 4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons lemon zest and fresh lemon juice
- 1 cup whole milk ricotta cheese
- Sea salt
- Freshly ground black pepper
- 1/2 cup finely shredded Parmigiano Reggiano
- 2 tablespoons chopped Italian parsley
Instructions
- Bring a large pot of salted water to a boil and cook pasta until just shy of al dente.
- While pasta cooks, melt butter in a skillet over medium heat until lightly browned.
- Add lemon zest, lemon juice, and one tablespoon olive oil to the butter.
- Reserve pasta water, then add 1/2 cup to the skillet.
- Transfer pasta to the skillet and toss for 2 minutes.
- In a bowl, mix ricotta, Parmigiano Reggiano, olive oil, and salt.
- Combine pasta with ricotta mixture until creamy.
- Season with pepper and serve with parsley and extra cheese.
Notes
- Salt the pasta water generously.
- Reserve pasta water to adjust sauce texture.
- Do not rinse the pasta.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Sodium: 65mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg