Lemon-Basil Pasta Ricotta
This pasta dish is easy, fast, delicious and barely anything to clean in the kitchen! The only pot you'll need is the one you are boiling the water in and your ricotta mixture can just be whipped up in a small mixing bowl. It’s a great recipe for beginners or even young chefs in the kitchen. Pasta ricotta is a simple family favorite that has been passed down by generations. This version of mine is a little different. I love the combination of lemon and basil tossed into the ricotta cheese. The lemon zest and juice makes the perfect compliment to the creamy ricotta. Finishing with basil adds some texture packed with freshness in every bite.
Ingredients
1 box of spaghetti or farfalle pasta
1 (15 oz.) container of ricotta cheese (about 2 cups)
¼ to ½ cup of extra virgin olive oil
salt
1 lemon
Bunch of fresh basil
Half cup of reserved pasta water
Instructions
Start boiling the water, and cook the pasta until al dente.
In the meantime, place the ricotta in a small mixing bowl. Drizzle olive oil over the ricotta, then add salt to taste **it is okay to add more salt than you think, the ricotta needs the salt to give it more flavor. Zest the lemon into the mixture, then cut in half and squeeze one half of its juice. Whisk together to combine then set aside.
Save about a cup of the pasta water. Set aside.
Strain the pasta, then return to the pot. Add about ½ of the pasta water then pour the cheese mixture over the pasta and toss together until combined and sauce has thickened and become creamy. Keep tossing and keep it moving. This will help thicken the sauce. You are done tossing to combine once it becomes creamy. If you need to add more pasta water (if too dry) or olive oil to help with creaminess, now is the time.
Stir in fresh basil, serve hot and immediately.
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