Creamy Lemon Ricotta Pasta
, 15 min, Serves 2
A quick no-cook ricotta sauce loosened with pasta water and lemon, tossed through pasta over low heat.
| prepBring a large pot of well-salted water to a boil | ||||
| 150 g whole milk ricotta | Mix ricotta, parmesan, lemon, garlic, salt & pepper | Mix in pasta water until loose & smooth | Toss pasta & sauce in skillet, low, 1 min | Serve with parmesan, zest, basil & flakes |
| 30 g parmesan, finely grated | ||||
| 2 garlic cloves, finely minced | ||||
| 2 1/2 tbsp fresh lemon juice (plus zest for serving) | ||||
| 1 tsp flaky sea salt | ||||
| 1/2 tsp black pepper | ||||
| 120 ml pasta water | ||||
| 200 g dried pasta or 300 g fresh pasta | Cook pasta; reserve 1 cup water | |||
| Handful fresh basil leaves | ||||
| Red pepper flakes (optional) | ||||
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