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Lemon Ricotta Delight

COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(181)
COOK TIME
10 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(181)

Ingredients

  • sea salt
  • 1 pound eliche, conchigliette or fusilli
  • 2 cups fresh ricotta
  • 1 lemon, zested and juiced
  • freshly ground black pepper

Chef notes

This lemon ricotta delight is one of my favorite dishes because it's a recipe you can make in 10 minutes. The sauce is completely uncooked. While it is simple, it's also extremely delicious.

Technique tip: Make sure you save your pasta water, which is going to be used to make the ricotta smooth, and combine everything together well.

Swap options: You can really use any citrus you'd like for this.

Preparation

1.

Ignite the fire and bring a large pot of water to a boil over high heat. When the water has reached a rolling boil, season with salt until it tastes like a seasoned soup, then add the pasta.

2.

Cook pasta until al dente (nearly cooked through, with a small amount of white in the middle and some bite to it).

3.

While the pasta cooks, combine the ricotta and enough pasta water in a large bowl and mix to form a sauce the consistency of yogurt.

4.

Stir in the lemon juice, a heavy pinch of salt and a grind of pepper. Fold in the cooked pasta.

5.

Garnish with lemon zest and serve.