Quick & Easy Lemon Ricotta Pasta
Quick & Easy Lemon Ricotta Pasta is super simple to make, but packs a punch of bright, creamy flavor. Ready in 25 minutes.
Ingredients
- 8 oz bucatini pasta uncooked
- 1 cup ricotta whole milk or part skim
- 1 large lemon juice and zest
- 1 cup shredded Parmesan cheese
- 1 cup reserved pasta water
- Salt
- Freshly ground black pepper
Instructions
- Prepare 8 oz of bucatini (about ½ a 1 lb box) according to package directions. Set Tips & Tricks for advice about the cooking time.
- While the pasta cooks, zest one large lemon. Set aside.
- When the pasta is ready, ladle about one cup of pasta water into a heat resistant container or mug. Set aside.
- Drain the cooked pasta. Set aside.
- Place one cup of ricotta cheese in a large skillet over medium heat. Let the ricotta soften slightly.
- Sprinkle the lemon zest over the ricotta and stir.
- Squeeze the lemon over the ricotta and stir.
- Reduce to low heat and add the drained pasta, tossing thoroughly.
- Adjust the thickness of the sauce using the pasta water. I add water a bit at a time starting with about ¼ cup and stir.
- Sprinkle with shredded Parmesan and toss. Allow the cheese to melt, about 3 minutes. Put a cover on the pan to assist with the melting.
- Lightly salt and toss the entire mixture, then add freshly ground black pepper.