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Lemon Ricotta Pasta

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Pasta with ricotta and lemon zest cover by Roberta Cattani
Photo by Roberta Cattani
Pasta with ricotta and lemon zest cover by Roberta Cattani

Lemon Ricotta Pasta

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DESCRIPTION

INGREDIENTS
 

  • 1 pound box pasta (I like to use rotini or rigatoni)
  • 2 tablespoons butter (cut into pieces)
  • 1 cup ricotta
  • 1/4 cup roughly chopped parsley
  • Zest and juice of 1 lemon
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS
 

  • Cook the pasta according to the package directions.
  • Reserve ⅓ cup of the water, drain the pasta, then return it to the pot.
  • In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a creamy sauce forms.
  • Pour the sauce over the hot pasta. Add the herbs, lemon juice/zest, salt, and pepper.
  • Toss and enjoy!
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