Imported from Instagram

Ricotta & Lemon Pasta

Name: Ricotta & Lemon Pasta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cup Ricotta; 1 lemon Lemon zest (Divided; use the zest of half the lemon in the ricotta mixture and reserve the remainder for finishing.); 0.25 cup Olive oil; Parmigiano Reggiano (To taste; use some in the ricotta mixture and more for finishing. Estimated at 30 g for nutrition.); Salt (To taste; a pinch is used in the ricotta mixture.); 1 lb Pasta (Pasta of choice; fusilli is recommended.); Pasta water (As needed; reserve some cooking water before draining. Add a ladle or two, then more as needed.)

Recipe by Pina’s Kitchen @pinaskitchen__ · Instagram

Imported by K Kampani on SeeMeCook

A creamy pasta tossed with ricotta, olive oil, Parmigiano Reggiano, and fresh lemon zest. Fusilli is especially well suited because its shape catches the ricotta sauce.

4 servings22 minItalian

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Ingredients

1.5 cup Ricotta
1 lemon Lemon zest (Divided; use the zest of half the lemon in the ricotta mixture and reserve the remainder for finishing.)
0.25 cup Olive oil
Parmigiano Reggiano (To taste; use some in the ricotta mixture and more for finishing. Estimated at 30 g for nutrition.)
Salt (To taste; a pinch is used in the ricotta mixture.)
1 lb Pasta (Pasta of choice; fusilli is recommended.)
Pasta water (As needed; reserve some cooking water before draining. Add a ladle or two, then more as needed.)

Steps

1
In a mixing bowl, stir the olive oil into the ricotta until the mixture is smooth and creamy.
2
Add Parmigiano Reggiano, the zest of half the lemon, and salt to taste. Mix until well combined.
3
Cook the pasta until al dente. Before draining, reserve some of the pasta water.
4
Add the hot drained pasta directly to the ricotta mixture.
5
Add a ladle or two of the reserved pasta water and toss until the ricotta becomes creamy and coats the pasta.
6
Add more pasta water as needed until the sauce reaches the desired consistency.
7
Finish with more Parmigiano Reggiano and the remaining fresh lemon zest.
8
Serve immediately.

Notes

The source does not specify the exact amount of Parmigiano Reggiano or pasta water; add both to taste and consistency. The transcript emphasizes that the pasta water helps create the sauce.