Ingredients
To make this delightful dish, gather the following ingredients:
- 8 ounces of your favorite pasta (spaghetti or linguine works great)
- 1 cup ricotta cheese
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
If you’re looking for substitutions, feel free to use whole grain pasta for a healthier twist or swap out the Parmesan for pecorino if that’s what you have. The spirit of this recipe lies in its adaptability — a lesson I learned from countless family meals where improvisation was the secret ingredient.
Instructions
Here’s how to bring this dish to life in just a few simple steps:
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, prepare the sauce. In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, Parmesan cheese, and olive oil. Mix until smooth and creamy.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta.
- Add the hot pasta to the ricotta mixture, tossing to combine. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency. I find a little pasta water helps to emulsify the sauce beautifully.
- Season with salt and pepper to taste. Garnish with fresh basil or parsley if desired, and serve immediately.
And there you have it — a dish that’s as easy to make as it is to enjoy. My abuela would always say that food made with love tastes better, and this pasta is no exception.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International