Lemon Ricotta Pasta
This break in weather has me thinking about my summer garden and all of the fresh ingredients it offers. While I can’t cook from my backyard just yet, I feel inclined to take trips to the market to gather fresh ingredients to cook with. The lightness of the lemon and basil in this recipe make this dish perfect for lunches where you’re aiming to satisfy or dinners where you just want something simple on your palette.
Lemon Ricotta Pasta
The lemon, basil, and ricotta that star in this dish make it the perfect Spring and Summer meal. It's simple and fresh and can be made in the time it takes to boil your noodles.
Ingredients
- 1 lb. pasta noodles sub gluten-free noodles for gluten-free!
- ½ cup pasta water
- 2 cups ricotta cheese
- ½ cup parmesan cheese
- the zest and juice from 1 lemon
- ¼ cups fresh basil leaves finely chopped
- 2 cloves garlic minced
- ¼ t salt
- ½ t black pepper
- ¼ t thyme
- ¼ t oregano
Instructions
- Cook your pasta noodles. Make sure to reserve ¼ cup pasta water and set it to the side when they're done cooking. You can make the sauce while the noodles are cooking!
- Combine the ricotta cheese, parmesan cheese, lemon zest, lemon juice, basil leaves, salt, pepper, and garlic.
- Add the ricotta lemon mixture to your cooked noodles along with the reserved pasta water. Combine.
Notes
If you’re only cooking for yourself or a couple of people, you can easily half the recipe!
