Lemon Basil Ricotta Pasta
pasta / meat free / quick meals
This silky Lemon Basil Ricotta Pasta uses a no cook sauce that is as easy-to-make as it is delicious-to-eat!
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. It’s a no-cook pasta sauce! I mean, there really isn’t anything easier than that.
For this sauce, you’ll use ricotta and parmesan as your main ingredients. The way it becomes combines and silky smooth is adding hot reserved pasta water. This binds the sauce together to give you that creamy texture you’re looking for.
To make it more filling, you can add in peas, asparagus, arugula or spinach for another nice bright green element. It’s a great recipe to have on hand when company comes over because all you do it stir it all together once the pasta is done cooking - a definite staple in my house!
Lemon Basil Ricotta Pasta
(serves 4-6)
ingredients:
1 lb pasta (I love using Cascatelli)
8 oz full fat ricotta
1/2 cup reserved pasta water
1 cup parmesan
2 tbsp lemon juice
1 tsp lemon zest
1 tsp black pepper
1 tsp salt
1/2 cup shredded basil
1/4 - 1/2 cup toasted breadcrumbs
directions:
Cook pasta in salted water according to package directions and reserve pasta water.
In a mixing bowl, combine the ricotta, parmesan, lemon juice, lemon zest, black pepper, and salt. Slowly mix in the reserved pasta water until you get desired creamy consistency.
Toss the pasta into the sauce. Serve and top with the basil and toasted breadcrumbs!
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