Lemon Ricotta Pasta
Creamy, bright and full of flavor, this lemon ricotta pasta may be the easiest week night meal yet. Combine a little bit of lemon with the creamy richness of ricotta cheese, some added cheese (because the more the merrier) and you have yourself a pasta recipe strikes the perfect balance of flavors.
Ingredients
- 1 cup ricotta cheese
- 16 oz box fettuccine (or pasta of choice)
- ½ cup pecorino romano (or parmesan (grated))
- zest & juice of 1 lemon
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- 1 cup reserved pasta water (add a little at a time, you might not need it all)
- 3 garlic cloves (sliced)
- ¼ cup frozen peas
Instructions
- Bring a large pot of water to a boil and add salt until it tastes as salty as the sea. Cook the pasta according to package instructions until it reaches al dente consistency. Refer to the notes above for tips on achieving the perfect al dente texture.
- Once the pasta is cooked, reserve some of the pasta water. Strain and set aside. In the same pot, add peas to the pasta water and cook them until tender.
- In a separate pan over low heat, add olive oil and garlic, being careful not to let the garlic burn. Stir the garlic gently until it becomes fragrant. Remove the pan from the heat.
- To the pan with the garlic, add lemon juice and ricotta cheese. Mix them together until well combined.
- Incorporate the pecorino romano cheese into the pan, along with a little pasta water. Continue adding pasta water gradually until the sauce reaches a saucy consistency.
- Stir in the lemon zest, and add the sauce to the peas and pasta.
- Taste the pasta and add salt according to your preference. Adjust the seasoning as needed. Once seasoned to perfection, serve and enjoy your delicious Lemon Ricotta Pasta!