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One Pot Pasta with Ricotta and Lemon Recipe

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This recipe for One Pot Pasta with Ricotta and Lemon is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt
1 lb short, ribbed pasta, like gemelli or penne (I prefer mini penne)
1 c whole milk ricotta (I use part skim)
1 c freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 T freshly grated lemon zest plus 1/4 c lemon juice (from 1-2 lemons)
black pepper
red pepper flakes, for serving
1/4 c thinly sliced or torn basil leaves for serving (optional)
Directions:
Directions:
1. Cook pasta to al dente. Reserve 1 c pasta water, then drain pasta.
2. In the same pot, make the sauce: add ricotta, Parmesan, lemon zest and juice, 1/2 t salt and 1/2 t pepper and stir until combined.
3. Add 1/2 c pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta waater as needed for a smooth sauce.
4. Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red pepper flakes and basil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a quick and delicious comfort food! What could be better than creamy pasta with a tiny kick (if you use the red pepper)!

 

 

 

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