Lemon Ricotta Pasta
This recipe combines al dente pasta with a velvety sauce infused with the brightness of lemon and the richness of ricotta cheese.
Servings 4
Ingredients
- 4 tbsp butter
- 1 C heavy cream
- 2 lemons
- 1 C Ricotta
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp salt
- 1 C Mozzarella
- 1 package spaghetti
Instructions
- Cook spaghetti according to package directions. Drain and reserve a cup of the pasta water.
- Zest and juice the lemons and set aside.
- In a saucepan, melt butter over medium heat.
- Add heavy cream, lemon zest, and lemon juice.
- Incorporate ricotta, garlic powder, pepper, salt, and mozzarella, whisking until smooth. If needed, add the reserved pasta water by teaspoons until the sauce resembles a batter that drizzles easily and can coat the back of a spoon.
- Add cooked spaghetti to the sauce, stirring until coated.
- Serve immediately.