Cranberry Spaghetti with Ricotta & Parmesan: A Festive Twist on Pasta Night
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Learn how to make delicious Cranberry Spaghetti with Ricotta & Parmesan. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
12 ounces of spaghetti
1 cup of fresh or frozen cranberries
1/2 cup of ricotta cheese
1/2 cup of grated Parmesan cheese
2 tablespoons of olive oil
2 cloves of garlic, minced
1/4 teaspoon of red pepper flakes (optional)
Salt and pepper, to taste
Zest of one lemon
Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and cook until fragrant, about 1 minute. If you’re like me and love a little heat, this is the perfect time to add the red pepper flakes.
Add the cranberries to the skillet and sauté until they begin to soften and burst, approximately 5 minutes. The vibrant color and aroma will remind you of festive family gatherings.
Lower the heat and stir in the ricotta and Parmesan cheeses, allowing them to melt into a creamy sauce. Add reserved pasta water a little at a time until you reach your desired consistency.
Toss the cooked spaghetti in the skillet with the sauce, ensuring each strand is coated. Season with salt, pepper, and lemon zest for an added layer of brightness.
Transfer to serving bowls, garnishing with fresh basil leaves for a pop of color and freshness. Serve immediately, sharing the warmth and joy of this dish with those you love.
