A bright and creamy dish that perfectly embodies the heart of Italian cuisine. Combining the fresh zest of lemon with the rich, velvety texture of ricotta cheese, this recipe creates a delightful pasta experience that is both simple to prepare and full of flavor.
Ingredients
Scale:
12 oz. spaghetti or linguine
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 lemon (zest and juice)
Salt and pepper, to taste
2 tablespoons olive oil
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Extra lemon zest, for garnish
Additional grated Parmesan cheese, for serving
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, usually about 8-10 minutes.
While the pasta cooks, prepare the ricotta mixture. In a large bowl, combine the ricotta cheese, grated Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Mix until smooth and creamy.
In a large skillet over medium heat, add the olive oil. Once hot, add the drained pasta to the skillet.
Gradually stir in the ricotta mixture, adding a splash of the reserved pasta water as needed to achieve a creamy consistency. Toss to combine.
Add the chopped basil and parsley to the pasta, tossing thoroughly to ensure the herbs are evenly distributed.
Remove from heat and taste. Adjust seasoning with more salt and pepper if necessary.
Serve immediately, garnished with extra lemon zest and a sprinkle of grated Parmesan cheese.
