Description
Indulge in this incredibly creamy and flavorful ricotta pasta, whipped up in under 30 minutes. It’s the perfect weeknight comfort food with minimal effort.
Ingredients
Scale
- 12 oz short pasta (rigatoni, penne, orecchiette)
- 1 ½ cups whole-milk ricotta cheese
- 3 cloves garlic, minced
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 lemon, zested and juiced
- ½ cup freshly grated Parmesan or Pecorino Romano cheese, plus more for serving
- ½ cup fresh basil leaves, torn
- ½–1 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1.5–2 cups reserved pasta water
Instructions
- 1. Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1.5-2 cups starchy pasta water before draining.
- 2. Sauté Aromatics: While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant, being careful not to brown. Remove from heat.
- 3. Combine & Emulsify: Add drained hot pasta, ricotta, lemon zest, half of the lemon juice, and about 1 cup of reserved pasta water to the skillet. Toss vigorously with tongs until the sauce becomes creamy and coats the pasta.
- 4. Adjust & Season: Gradually add more pasta water, a splash at a time, until the sauce reaches your desired creamy consistency. Stir in most of the grated cheese. Taste and adjust seasoning with salt, pepper, and additional lemon juice as needed.
- 5. Garnish & Serve: Stir in fresh basil. Serve immediately in bowls, garnished with extra grated cheese, a drizzle of olive oil, and more fresh basil.
- Prep Time: 10 mins
- Cook Time: 15 mins