Lemon Ricotta Pasta Sauce

Ingredients

• 8 oz dried pasta (or 10 oz fresh pasta)
• 0.66 cup whole milk ricotta
• 2 garlic cloves (minced)
• 0.5 tsp garlic powder
• 0.5 lemon lemon juice (about 1/2 of a lemon juiced, adjust to taste)
• 0.33 cup parmesan cheese (finely grated, plus more for serving)
• black pepper (to taste)
• salt (for pasta water and seasoning to taste)
• 0.5 cup pasta water (reserved from cooking)
• 1 handful fresh basil leaves
• red pepper flakes (optional)

Steps

1. 1

   Cook your pasta in a large pot of well-salted water according to package directions.

2. 2

   Right before draining, reserve about 1/2 cup of the hot, starchy pasta water.

3. 3

   In a mixing bowl, combine the ricotta, grated parmesan, lemon juice, minced garlic, salt, black pepper, garlic powder, and red pepper flakes (if using). Stir to combine and adjust the lemon juice to your preference.

4. 4

   When the pasta is almost done, add the 1/2 cup of hot pasta water to the ricotta mixture and stir until the sauce is smooth and loose.

5. 5

   Drain the pasta and add it to a skillet over low heat with a small splash of additional pasta water.

6. 6

   Pour the ricotta sauce over the pasta and toss continuously until the pasta is glossy and evenly coated. If the sauce is too thick, add more pasta water a tablespoon at a time to loosen it.

7. 7

   Serve immediately finished with extra parmesan cheese and fresh basil leaves.

Notes

The author suggests this sauce pairs well with proteins like beef meatballs, chicken meatballs, shrimp, salmon, or chicken cutlets. The hot starchy pasta water is the key to turning the ricotta into a creamy, glossy sauce.

Nutrition per serving

• main
• pasta
• vegetarian
• lemon
• ricotta
• quick dinner
• summer