Dinner
Lemon Ricotta Pasta
Fresh, bright, and packed with flavor—this creamy pasta dish screams spring.
Servings:
4
Total Time:
20m
Prep Time:
4m
Ingredients
- 8 ounces dried pasta, such as rigatoni, penne or cavatelli
- 1 small shallot, thinly sliced
- 3 large garlic cloves, minced
- 1 ½ cups ricotta cheese
- ½ teaspoon - 1 teaspoon chopped Calabrian chilis or red pepper flakes
- 1 medium lemon, zest and juice
- 3 cups baby arugula
- 1 tablespoon chopped Italian parsley
- ½ cup grated Parmesan cheese
- extra virgin olive oil, as needed
- kosher salt, to taste
- freshly ground black pepper
READY TO MAKE!
Make this recipe using our Reserve Pro skillet
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Preparation Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, reserving 1 cup of the pasta water.
- Drizzle approximately 1 tablespoon of olive oil in the 28cm Reserve Pro Skillet and place over medium heat. Once the oil is shimmering and hot add the shallot and garlic. Cook, stirring frequently, until the shallot has softened and is translucent, about 5 minutes.
- Turn the heat to low and stir in the ricotta, chili and lemon zest. Stir to combine then stir in the pasta and ½ cup of the pasta water.
- Once the pasta is coated in the sauce, stir in the lemon juice, arugula, parsley, Parmesan, salt and pepper. Taste and adjust the seasoning as needed, adding more pasta water as needed for the sauce.
- Serve immediately with a drizzle of olive oil on top.
Tips
Feel free to add seasonal veggies, such as asparagus, zucchini, cherry tomatoes or squash.
