Creamy Lemon Ricotta Pasta Recipes
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
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- Cook pasta in a pot of boiling water, until al dente. Reserve ½ cup of pasta water, then drain pasta. Drizzle a little bit of olive oil over it and stir in, this will keep it from sticking. Keep warm.
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- Bring a pot of water to boil and salt it generously. Boil the pasta 1 minute less than the instructions on the package. Reserve 2-3 cups of pasta water before draining.
- Meanwhile, heat the olive oil into a large pan and fry the shallot for 1-2 minutes until it softens. Add the baby spinach to the pan and cook it for 2-3 minutes until it wilts.
- Lower the heat and add the ricotta to the pan and break it down with a spoon. Add a bit of pasta water and stir until the ricotta melts and becomes creamy. Add more pasta water as needed while you do this. The sauce will be quite watery at this point but don't allow it to reach a simmering point.
- Transfer the pasta to the pan and stir well to incorporate the sauce. The ricotta sauce will thicken as the pasta absorbs the liquid. Add the lemon zest, lemon juice, rocket and pine nuts (if using). Season to taste and serve topped with extra rocket, pine nuts, and lemon zest if you like.
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- Retrieve 1 cup of pasta water from the pot and add it to the skillet (reserve about ½ cup more on the side). Drain the pasta and add it to the sauce. Stir well to coat.
- Gradually add the parmesan cheese, stirring continuously for about 1 minute to fully incorporate the cheese and allow the sauce to cling to the pasta. (*At this point, if the sauce is looking a little thick, you can add more pasta water as needed to loosen it and keep it silky-smooth.)
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