Ingredients
Pasta
- 200 grams dried pasta or 300 grams fresh pasta
Sauce
- 150 grams whole milk ricotta
- 2 garlic cloves, finely minced
- 2 ½ tablespoons fresh lemon juice plus zest for serving
- 30 grams parmesan, finely grated
- 1 teaspoon flakey sea salt
- ½ teaspoon black pepper
- ½ cup pasta water (reserved from cooking)
- Handful fresh basil leaves
- Optional red pepper flakes to finish
Instructions
- Cook the Pasta: Boil your pasta in a pot of well-salted water until al dente. Before draining, reserve one cup of the pasta cooking water for the sauce.
- Prepare the Sauce Base: In a bowl, combine the ricotta, parmesan, lemon juice, minced garlic, flakey sea salt, and black pepper. Mix thoroughly; the mixture may taste a bit salty but will balance out when combined with pasta.
- Loosen the Sauce: When the pasta is nearly cooked, add ½ cup of the reserved pasta water to the ricotta mixture and stir well until you achieve a loose, smooth consistency.
- Combine Pasta and Sauce: Drain the pasta and add it to a large skillet over low heat with a small splash of pasta water. Pour in the ricotta mixture and toss well to coat the pasta evenly. Warm gently for about a minute so the sauce clings to the pasta. Add extra pasta water if the sauce is too thick.
- Serve: Plate the pasta and garnish with extra grated parmesan, fresh lemon zest, and basil leaves. Optionally, sprinkle red pepper flakes for a bit of heat.
Notes
- The sauce thickens as it cools, so don't wait for it to become too thick on the stove. If it seems saucy in the pan, it will set perfectly by serving time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Inspired
- Diet: Vegetarian
