Lemon Ricotta Pasta
Lemon ricotta pasta is a fabulous summer dish, featuring a light flavor of lemon combined with creamy ricotta and parmesan. It can be customized with a variety of proteins or eaten as a vegetarian dish.
Ingredients
- 16 ounces tubular pasta ex. penne, rigatoni
- 15 ounces whole milk ricotta
- 1 cup freshly grated parmesan plus more for serving
- 1 tablespoon fresh lemon zest
- 1/4 cup fresh lemon juice
- 2 cups baby spinach or arugula
- salt and pepper to taste
- red chili flakes for serving (optional)
- cooked chicken shrimp, etc. (optional)
Instructions
- Cook the pasta in a stock pot according to the package directions. Reserve one cup of the pasta water and drain the rest.
- In the same pot, off the heat, add the ricotta, parmesan, lemon zest, lemon juice, salt and pepper, and stir them well.
- Whisk in about 1/2 cup of the pasta water, stirring until the sauce is smooth. If it’s not as loose as you’d like, add more water, a little at a time, until it’s to your desired consistency.
- Add in the spinach/arugula, and stir to coat and let it start to wilt.
- Stir in the pasta (and any cooked protein you’re adding), and coat it with the sauce, as well.
- Serve immediately with more grated parmesan and a sprinkling of red pepper flakes.