Zesty Lemon Ricotta Pasta
Enjoy a burst of summer with this Zesty Lemon Ricotta Pasta. It’s a quick and flavorful dish using just a handful of ingredients to create a refreshing meal.
Ingredients
- 14 oz spaghetti or linguine
- 14 oz fresh ricotta drained
- 1 handful of basil leaves torn
- 1 1/2 organic lemon zested
- 3.5 oz Parmigiano Reggiano grated
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- In a bowl, mash the ricotta cheese and blend with lemon zest, basil, salt, and pepper until the mixture is aromatic and smooth.
- Fold in half of the grated cheese. Add a splash of avocado oil for a smooth consistency if needed.
- Cook the spaghetti in boiling, salted water until al dente, about 8-10 minutes. Reserve a cup of the starchy pasta water.
- Combine the pasta with the ricotta mixture, adding pasta water gradually for a silky sauce. Mix until fully coated.
- Garnish with remaining cheese and torn basil leaves before serving hot.
Notes
This dish shines with a vibrant lemony flavor combined with creamy ricotta, perfect for those relaxed summer days when you want something light yet satisfying.