Whipped Ricotta Pasta Limone

Difficulty Level: Easy

Cook Time: 30 minutes

Serving Size: 2-4 servings

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This lemon whipped ricotta pasta features creste di gallo tossed in a silky sauce made with whipped whole milk ricotta, freshly grated Parmigiano Reggiano, and bright lemon zest. Finished with extra lemon zest and Parmesan, this simple, creamy pasta balances rich cheese with fresh citrus for an easy 30-minute meal.

Ingredients:

• 1/2 lb. Creste di Gallo or other short cut pasta

• 1 ½ cups whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• Zest of 1 lemon

• Juice of 1/2 lemon (optional)

• Salt to taste

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the ricotta to a blender and blend until glossy and smooth.

3. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.

4. Add the whipped ricotta to a large sauté pan over low heat and stir.

5. Once the pasta has finished cooking, strain and add to the pan with the whipped ricotta sauce and 1/4 cup of pasta water.

6. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

7. Stir in the lemon zest, lemon juice (optional) and Parmigiano. Toss again until combined.

8. Plate and top with more lemon zest and Parmigiano.