Lemon Ricotta pasta is so light, delicious, and simple! My husband described this as “super fancy adult mac & cheese” and I support that!
Pasta water is the magic trick in this recipe – in fact, pasta water is the magic trick in most pasta recipes.
Did you know that the starch in the pasta water helps bind the sauce to the pasta? Well, it does, and it works wonders!
This pasta is perfect for a quick weeknight dinner. Or, you could make this for date night, and serve with grilled chicken and veggies, and a good bottle of wine, of course.
- 1 lb pasta (I used bucatini but anything works)
- 2/3 cup ricotta cheese
- 3 tbsp lemon juice
- lots of salt and pepper
- 1 mug of pasta water
Lemon Ricotta Pasta Directions:
Bring a large pot of salted water to a rolling boil.
Cook pasta al dente in salted water – about 6 minutes.
Before draining, save a big mug of pasta water.
Combine about 1/4 cup of the pasta water with ricotta, lemon juice, salt, and pepper in a large bowl. Stir well.
Keep adding water 2 tbsp at a time until the consistency is smooth, but not too runny. Add pasta to sauce and top with fresh basil, red pepper flakes, or grilled chicken.