Lemon Ricotta Pasta
This creamy + decadent lemon ricotta pasta dish is a summer pasta favorite. Bright, zesty and full of flavor, it's a versatile dish that pairs well with chicken or seafood, veggies or herbs. You can make this dish using gluten free pasta but since we use two pans, you can also use the same sauce for the non-gluten free folks in your home!
Ingredients
- 12 oz pasta
- ½ cup ricotta cheese
- ½ cup grated parmesan cheese
- ½ cup grated pecorino romano cheese
- 2 tablespoon freshly grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon red pepper flakes optional
- ¼ cup fresh basil, chopped optional
Instructions
- Boil pasta according to package instructions
- While pasta cooks, in a large mixing bowl whisk together ricotta, parmesan and pecorino romano cheeses with lemon juice, lemon zest + fresh black pepper. Set aside until pasta is finished cooking.
- Once pasta is cooked, reserve 1 cup of pasta water + drain the remaining water from the pot.
- Transfer pasta back to the pot and stir in ricotta cheese mixture. Gradually add reserved pasta water 1 tablespoon at a time until sauce is silky and thin but still creamy.
- Garnish with fresh chopped basil leaves + crushed red pepper flakes if desired and serve.
Notes
You may use any pasta shape you like in this recipe.
If you are not following a low FODMAP diet or you are not lactose intolerant, you may increase the ricotta cheese up to 1 cup.
Always use fresh squeezed lemon juice along with fresh lemon zest for best flavor results.
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