Creamy Ricotta and Lemon Pasta
This creamy lemon pasta is rich and savory yet bright and fresh, the perfect pasta for spring. Plus, it comes together with only a handful of ingredients in a few minutes.
Ingredients
- 1 lb pasta (a shape, not a noodle)
- 16 oz ricotta cheese
- 1 cup grated parmesan, plus more for serving
- 2 lemons juiced and zested
- 1/2 cup olive oil
- 6-10 green onions, sliced
- salt and pepper to taste
Instructions
- Cook pasta in a large pot of heavily salted boiling water until just under al dente. Heat a large skillet with the olive oil over medium heat. Drain the pasta, reserving 1 cup of pasta water for the sauce, and the rest of the pasta water to recycle (see note) if wanted.
- Add the cooked pasta to the pan and toss to coat in olive oil. Add in the ricotta, parmesan cheese, lemon juice and reserved cup of pasta water and toss until a creamy sauce comes together. Remove the pasta from the heat and toss just until combined. Season with salt and pepper.
- Serve with more parmesan cheese and topped with green onions.
Notes
To make cooking this dish more sustainable
- Use the reserved scoop of pasta water to clean out the ricotta cheese container, then add back to the sauce.
- Recycle your pasta water: use it to blanch veggies, or save as a base to add substance to a creamy soup. If not, use it to water plants; the starchy water is actually really good for them.
- Don't forget to compost your lemons and green onion stems!