Ricotta Pasta
The most delicious Ricotta Pasta Recipe made 2 ways, with fresh and zingy lemon zest or lots of parmesan and cracked black pepper. This no-cook pasta sauce is easy and effortless the hardest part is boiling the pasta!
- Prep time
- 3 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 15 oz short pasta ((4 cups / 400g))
- 1 cup full fat ricotta ((250g))
- 1/2 cup freshly grated parmesan
- 1/2 cup reserved pasta water ((120ml))
- Salt and pepper (to season)
- 15 oz short pasta ((4 cups / 400g))
- 1 cup ricotta ((250g))
- Zest of 1 lemon
- 1/2 cup reserved pasta water ((120ml))
- Salt and pepper (to season)
Instructions
- 1
Bring a large pot of salted water to a boil and cook your desired pasta shape until al dente making sure to reserve 1/2 cup of pasta water.
- 2
Pass the ricotta through a sieve and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper.
- 3
Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.
- 4
Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.
- 5
Follow the same instructions as above but replace the parmeasn with lemon zest and instead of a generous amount of black pepper just sprinkle in a small amount.
- 6
Drain the pasta once cooked then add it back to the pot. Add the ricotta mixture and stir until completely coated.
- 7
Add a splash of pasta water and stir again to loosen, the pasta sauce should be smooth and creamy, serve.