Lemon Ricotta Pasta
"My Lemon Ricotta Pasta can be done and on the table in under 30 minutes.
Equipment
- 1 saucepot 6-quart
- 1 saucepot 4-quart
- 1 juicer Hand-held
- 1 Microplane
- 1 lemon peel zester
- 1 chef's knife
Ingredients
- 1 16-ounce box Orecchiette
- 2 cups ricotta cheese Double cream variety (substitute whole milk)
- 4 tbsps olive oil
- 4 cloves garlic Freshly-grated
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
- 1/2-1 cup starchy pasta cooking liquid
Garnishes:
- 4 lemons 1 juiced, 3 zested, plus the fine curly peels of 1 lemon for garnish
- 1/4 cup Italian flat-leaf parsley Finely chopped
- 3/4 cup Pecorino-Romano cheese Freshly-grated to top each serving
Instructions
- In a large saucepot of boiling, salted water, drop the pasta. Give a good stir and cook, stirring occasionally, for 8 to 12 minutes. After 8 minutes, test for doneness. The pasta should be al dente.In another saucepot over medium-low heat, add olive oil, grated garlic, lemon juice, the zest of 1 lemon, and red pepper flakes, and stir to combine. Cook until the garlic is fragrant, 1-2 minutes. Add the ricotta cheese and 1/2 a cup of the hot starchy pasta cooking liquid, and stir to combine. Add Kosher salt, fresh-ground black pepper, and 2 tablespoons of the finely chopped Italian flat-leaf parsley; stir to combine.Using a large slotted spoon, transfer the pasta into the sauce. Add 2 tablespoons of lemon zest and the remaining Italian flat-leaf parsley. Stir to combine.Ladle a good helping of the pasta into a porcelain serving bowl. Top with freshly grated Pecorino-Romano cheese. Garnish with a few thin ribbons of lemon peel and lemon slices. Serve immediately.There you have it, my Lemon Ricotta Pasta.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
2) First, zest the lemons and use a lemon zester for the thin peels. Set aside.
3) If needed, add another 1/2 cup of the hot starchy pasta cooking liquid to achieve a smooth, creamy consistency.
4) I'm only using 1 teaspoon of Kosher salt in the lemon ricotta cream sauce because Pecorino-Romano cheese is a bit saltier than, let's say, Parmesan, and you don't want the dish to be too salty, plus I added salt to the pasta water, hence the pasta is already good and seasoned.