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Lemon Ricotta Pasta
A luxuriously creamy pasta tossed with whipped ricotta, bright lemon zest and cracked black pepper, ready in just 15 minutes.
Ingredients
Instructions
Cook pasta in well-salted water until al dente, reserve 300ml pasta water.
Fry garlic in olive oil until just golden.
Whisk ricotta with lemon juice, zest and half the parmesan until smooth.
Add garlic oil to ricotta mixture.
Add drained pasta to ricotta mixture.
Add pasta water gradually, tossing until creamy and coating the pasta.
Season with chilli flakes and black pepper.
Serve topped with remaining parmesan and fresh basil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
