Lemon and Ricotta Pasta Recipe
Photo: marrakeshh/iStock/Getty Images
Serves 4
2 cups whole-milk ricotta
1/2 cup grated Parmesan, plus more for serving
Zest of a lemon
Juice of half a lemon
1 pound medium-size cut pasta such as gemelli, shells or mezze rigatoni
2 to 3 Tbsp. olive oil
Cook pasta in boiling, salted water until al dente.
While it cooks, stir together the ricotta, Parmesan and lemon zest and juice in a medium bowl. Drain pasta, reserving about 2 cups of the cooking water, and return to pot. Toss drained pasta with olive oil and add the lemon-cheese mixture, which should soften and melt quickly. Stir in as much of the starchy cooking water as you need to keep the sauce from becoming too thick.
Serve with additional Parmesan.
Ingredients
Directions
Cook pasta in boiling, salted water until al dente.
While it cooks, stir together the ricotta, Parmesan and lemon zest and juice in a medium bowl. Drain pasta, reserving about 2 cups of the cooking water, and return to pot. Toss drained pasta with olive oil and add the lemon-cheese mixture, which should soften and melt quickly. Stir in as much of the starchy cooking water as you need to keep the sauce from becoming too thick.
Serve with additional Parmesan.
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