This Lemon Ricotta Pasta is bursting with fresh, vibrant flavors and can be ready in under 20 minutes! It’s the ideal vegetarian meal for Meatless Monday or any day you’re craving a quick, tasty dish!
Equipment:
- Large pot
- Measuring cups and spoons
- Mixing bowl
- Colander
Ingredients:
- 1 lb tortiglioni pasta (see ingredient notes for substitutions)
- 1 cup full-fat ricotta cheese
- 1 lemon (juice and zest)
- ¼ cup olive oil
- ¼ cup freshly grated or finely shredded Parmesan cheese
- 1 tsp white truffle oil (optional)
- Pinch of red pepper flakes
- Salt and pepper, to taste
- Fresh basil, thinly sliced
- Additional grated Parmesan for serving
Instructions:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, usually about a minute less than the package instructions.
- Turn off the burner and reserve 1 cup of the pasta water. Drain the pasta in a colander (do not rinse).
- While the pasta cooks, combine the ricotta, lemon juice and zest, olive oil, Parmesan cheese, truffle oil (if using), red pepper flakes, salt, and pepper in a mixing bowl. Stir until well combined.
- Return the drained pasta to the pot and place it on a warm (but not lit) burner. Immediately stir in the ricotta-lemon mixture and about ½ cup of the reserved pasta water.
- Stir over the warm burner for a few minutes until the sauce is heated through and creamy. Add more pasta water if needed to thin the sauce. Taste and adjust seasoning with more salt and pepper if desired.
- Top the pasta with thinly sliced basil and extra grated Parmesan. Enjoy!
