Quick pasta with ricotta and lemon
Creamy ricotta, bright lemon and a pinch of chili: this pasta is ready in no time and tastes like you spent hours on it. Perfect for weeknights.
Ingredients
- 300 g spaghetti or linguine
- 250 g ricotta
- 1 organic lemon (zest and juice)
- 3 tbsp olive oil
- 1 tsp chili flakes
- 50 g Parmesan cheese, finely grated
- Handful of fresh basil
- Salt and black pepper to taste
Instructions
- 1
Cook the pasta in plenty of salted water according to the package instructions, but keep it al dente. Reserve a cup of pasta water before you drain it.Put the ricotta in a large bowl. Grate the lemon zest over it and squeeze in the juice. Add a good glug of olive oil and season with salt, pepper and a pinch of chili flakes.Toss the still-warm pasta directly into the bowl with the ricotta. Add a splash of pasta water and stir well until the sauce is creamy and evenly distributed. Add more pasta water if the sauce is too thick.Divide the pasta between plates. Generously grate Parmesan cheese over it, sprinkle a little extra chili flakes on top and garnish with a few fresh basil leaves.Serve immediately and enjoy.
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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