Description
This Creamy Lemon Ricotta Pasta is a quick and flavorful dish that comes together in under 10 minutes, featuring tender farfalle pasta tossed in a luscious browned butter and lemon sauce, combined with creamy ricotta and Parmigiano Reggiano for a rich and zesty finish. Perfect for a satisfying weeknight meal with fresh Italian parsley for a burst of brightness.
Ingredients
Scale
Pasta
- 1 pound farfalle pasta or any other short pasta
- Salt for pasta water
Sauce
- 4 Tablespoons butter
- 3 Tablespoons extra-virgin olive oil, divided
- 2 teaspoon lemon zest and juice (from 1 large organic lemon)
Cheese and Garnish
- 1 cup whole fat ricotta
- ½ cup finely shredded Parmigiano Reggiano cheese
- Sea salt for sprinkling
- Freshly ground black pepper
- 2 Tablespoons Italian parsley, chopped (not the stems)
Instructions
- Boil water: Bring a large pot of salted water to a rolling boil to prepare for cooking the pasta.
- Cook pasta: Add the pasta to the boiling salted water. Cook it about one minute less than the package instructions to ensure it’s slightly under al dente, as it will finish cooking with the sauce.
- Make the sauce: While pasta is cooking, melt the butter in a large skillet over medium heat. Allow it to brown slightly until nutty and fragrant. Stir in lemon juice, lemon zest, and one tablespoon of extra-virgin olive oil to the browned butter, mixing well.
- Reserve pasta water: Drain the pasta, reserving ½ cup plus 2 tablespoons of the starchy pasta water before discarding the rest.
- Add pasta to sauce: Transfer the pasta to the skillet with the browned butter lemon sauce over medium-high heat. Add ½ cup of the reserved pasta water and stir together for about two minutes to allow the pasta to finish cooking and absorb the flavors, ensuring the pasta remains al dente.
- Prep ricotta in a bowl: In a large serving bowl, combine the ricotta cheese and the grated Parmigiano Reggiano. Drizzle with the remaining olive oil and add a pinch of sea salt. Mix well, then add one to two tablespoons of reserved pasta water to loosen and bind the sauce.
- Combine ricotta with pasta: Add the pasta mixture from the skillet to the ricotta bowl. Stir thoroughly until the pasta is coated with a creamy ricotta sauce. Adjust the consistency with additional pasta water or olive oil if needed.
- Season: Taste and adjust seasoning with additional salt and freshly ground black pepper to your preference.
- Serve: Divide the pasta into bowls and garnish with chopped Italian parsley and extra grated Parmigiano Reggiano cheese if desired. Serve immediately and enjoy!
Notes
- Salt the pasta water well to enhance the flavor of the pasta and final dish.
- Reserve some pasta water before draining to help achieve a creamy sauce consistency.
- Cook pasta just shy of al dente as it finishes cooking in the sauce, avoiding mushiness.
- Do not rinse the pasta after draining to retain starch that helps bind the sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg
