Ricotta and lemon pasta
Updated: Jan 6
Ricotta and lemon Fettuccine
A simple pasta dish, the whole family will enjoy.
Who needs cream when you can use ricotta? You get the delicious creamy taste without the guilt. This is a delectable vegetarian dish, quick and easy, and in this heat you can’t beat that. It’s mild in flavour with a hint of tanginess, and perfect as a side or a main.
375g smooth ricotta cheese
1 cup grated parmesean
Zest of two lemons
¼ cup freshly squeezed lemon juice
8 cloves garlic, crushed
1 large bunch fresh basil, finely chopped & divided into 2 batches
Salt and pepper to taste
½-1 teaspoon chili flakes
1 & ½ cups of pasta water
Bring a large pot of water to the boil and add approx. half a tablespoon of salt. Cook until soft or aldante.
Drain pasta water into a bowl, reserve 1 ½ cups of pasta water, don’t discard the rest in case you need more.
Return pasta to the pot.
In a frying pan over medium heat, melt butter, add garlic cook until fragrant (a couple of minutes) stir in lemon zest, salt, pepper, chili flakes and one batch of chopped basil.
Add ricotta and stir to combine, stir in lemon juice and 1 ½ cups of pasta water.
Add ricotta sauce and 1 cup of parmesan to the cooked pasta and stir until pasta is thoroughly coated. If sauce is too thick add more pasta water.
Serve hot, garnish with remaining chopped basil