Creamy One Pot Ricotta Pasta

Creamy One Pot Ricotta Pasta

  • 1 lb your favorite pasta

  • 2 Tbs. butter

  • 1 shallot minced

  • 2 cloves garlic, minced

  • 1 cup whole milk ricotta (must be whole milk)

  • 1 cup grated Parmesan

  • zest and juice of 1 lemon

  • salt and pepper

  • red pepper flakes (optional)

Cook pasta in a large pot of salted water according to packaging instructions. Once cooked, remove 1 cup of pasta water then strain. Set aside but keep warm.

In the same pot add the butter and melt over medium heat. Add the shallot and garlic and cook for 30 seconds. Remove from heat. Add the ricotta, Parmesan, lemon zest and juice, a large pinch of salt and pepper, and red chili flakes if using. Whisk really well until smooth - if sauce is still grainy from the ricotta, blend it on high for a couple seconds. Fold in pasta. Taste for salt and pepper.

Top with fresh basil and more lemon zest.

Makes about 4 servings.

Amanda FredericksonComment