📝 Ingredients
- 1 pound (450g) pasta (e.g., fusilli, rigatoni, spaghetti)
- 1 cup (250g) whole milk ricotta cheese
- 1-2 lemons (zest and juice)
- 2-3 cloves garlic, minced (optional, but recommended)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup olive oil (or a little less if using a lot of pasta water)
- 1/2 cup fresh basil, chopped (plus a few leaves for garnish)
- Salt and freshly ground black pepper to taste
- Pasta cooking water
👩🍳 Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, be sure to reserve at least 1.5 cups of the starchy cooking water.
- Make the Sauce Base: While the pasta cooks, combine the ricotta cheese, the zest of one full lemon, the juice of about half a lemon (you can add more later), minced garlic (if using), Parmesan cheese, and a generous amount of salt and pepper in a large bowl.
- Emulsify the Sauce: Slowly whisk in the olive oil. Then, add about 1/2 cup of the reserved pasta cooking water, whisking until the sauce is smooth, creamy, and slightly loose. The heat from the water and the starch will help it become luxurious.
- Combine and Finish: Drain the cooked pasta and immediately add it to the bowl with the ricotta sauce. Toss well to coat every strand. If the sauce seems too thick, add the reserved pasta water, a tablespoon at a time, until it reaches your desired creamy consistency.
- Serve: Stir in most of the fresh basil. Taste and adjust seasonings—you might want more lemon juice, salt, or pepper. Serve immediately, topped with extra Parmesan cheese, a drizzle of olive oil, and a garnish of fresh basil.
Enjoy your vegetarian delight!
