Description
This Lemon Ricotta Pasta is a quick and creamy Italian-inspired dish perfect for a light yet satisfying meal. Combining al dente fusilli pasta with a luscious sauce made of ricotta, pecorino romano, and fresh lemon zest and juice, it offers a bright, tangy flavor that's balanced with savory cheese and fresh basil garnish. Ready in just 20 minutes, it serves 8 and is ideal for a simple weeknight dinner or a delightful gathering.
Ingredients
Pasta
- 16 ounces fusilli pasta
Sauce
- 1 15-ounce package part-skim ricotta cheese
- 1/2 cup grated pecorino romano (or grated parmesan)
- 1 lemon (zested and juiced)
- Coarse salt & black pepper (to taste)
Garnish
- 1 tablespoon thinly sliced fresh basil
Instructions
- Cook the pasta: Boil a large pot of salted water and add the fusilli pasta. Cook according to the package instructions until al dente, usually around 10 to 12 minutes. Before draining, reserve between 1/2 to 1 cup of the starchy pasta water for the sauce.
- Make the sauce and combine: Return the drained pasta to the pot. Add the ricotta cheese, grated pecorino romano (or parmesan), lemon juice, and lemon zest. Stir well to coat the pasta thoroughly. Gradually add the reserved pasta water a little at a time, stirring continuously, until a creamy and smooth sauce forms that clings to the pasta.
- Garnish and serve: Taste the pasta and season with coarse salt and freshly ground black pepper as needed. Top the dish with thinly sliced fresh basil for a bright herbal aroma and serve immediately while warm.
Notes
- Reserve pasta water carefully as it helps emulsify the sauce and add silkiness.
- Use part-skim ricotta to keep the dish lighter but creamy.
- If you prefer a stronger cheese flavor, use pecorino romano; parmesan is a milder substitute.
- Fresh lemon zest and juice brighten the dish; avoid using bottled lemon juice for better flavor.
- Serve immediately to enjoy the creamy texture before the sauce thickens.
- This dish pairs well with a simple green salad or grilled vegetables.
