Lemon-ricotta pasta is a dish your whole family will love
You may be in a rush at dinnertime, but the meal you put on the table doesn't have to show it. This lemon-ricotta pasta is tasty and looks like you slaved over the stove for hours, but it comes together in a snap.
Lemon-ricotta pasta recipe
1 pound pasta (Ronco Pot-Sized Spaghetti)
2 tablespoons olive oil
2 cups ricotta cheese
1 lemon, juice and zest
Salt and pepper, to taste
1/2 cup Parmesan cheese (grated is best)
1 cup pasta water (reserved from cooking pasta)
1/4 cup sliced fresh basil
Lemon slices and zest, for garnish (optional)
Cook the pasta according to the package instructions, then drain it, reserving 2 cups of the cooking liquid.
Return the warm pot used to cook the pasta to the stovetop, and turn off the burner.
To the pot, add the olive oil, and mix in the ricotta, lemon juice and zest.
Season with salt and pepper.
Mix in the Parmesan cheese and 1 cup of the reserved cooking liquid.
Toss the cooked pasta with the ricotta mixture.
Use additional reserved pasta water if needed to get the desired creamy consistency.
Mix the pasta with the basil.
This post was brought to you by Mueller's and Ronco Pot-Sized Pasta.