Lemon Ricotta Pasta

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This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.

Course Main Course

Cuisine American, Italian American

Prep Time 10

Cook Time 15

Servings

Calories 430kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

8 oz Cellentani Pasta or your desired shape
1 cup Ricotta
½ Lemon Juiced
¼ cup Parmesan Cheese Grated
2 tbsp Olive oil
1 tsp Garlic minced
½ tsp Table Salt
2 tbsp Pistachios chopped
5 small Basil leaves sliced
Fresh Ground Black Pepper to Taste (Use code FF20 for 20% off)

Instructions

Bring a large pot of salted water to a boil and boil 8 oz pasta according to the package instructions. I recommend cooking your pasta al dente.
While the pasta cooks, add the sauce ingredients (1 cup ricotta, juice of ½ a lemon juice, ¼ cup parmesan, 2 tbsp olive oil, 1 tsp garlic, and ½ tsp salt) into a small bowl. Mix to combine.
Once the pasta has cooked, use a ladle to remove about 1 cup of the pasta water. Set it aside, then drain the rest of the water off of the pasta.
Add the warm pasta back into the pot, and place the pot back on medium heat. Then add the ricotta mixture and ½ cup of the reserved pasta water. Mix to combine until a creamy sauce is formed. The mixture will be watery at first but will quickly thicken up.
Add 2 tbsp chopped pistachios, 5 sliced basil leaves, and fresh cracked black pepper and mix to combine one more time. Serve and enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Pasta: I used Cellentani Pasta because it was a fun shape to play around with. Feel free to use whatever pasta shape you like best! I recommend something a short pasta, like a penne, spiral or a bowtie.
Ricotta Cheese: I use whole milk ricotta cheese, but you can use reduced fat if you prefer. I highly recommend buying fresh ricotta from the deli counter at a market if you are able to, it makes all the difference! Or, even better, you can make Homemade Ricotta Cheese using your Instant Pot.
Lemon Juice: Use juice from fresh lemon for the best flavor! If you want an even stronger lemon-y taste, you can add lemon zest.
Parmesan: Again, I recommend using a high quality brand of parmesan (or even grating it yourself!) if you can. Use a grated parmesan cheese so that it will blend into the sauce easily.
Pistachios: I used raw pistachios (I had some left over from making my favorite Pistachio Cookies!) but you can also use toasted and salted pistachios.
Basil Leaves: Use fresh basil leaves.
Have leftover basil leaves and pistachios? Use them to make this Pistachio Pesto or even this Easy Pesto Recipe!
My basil leaves were huge, so I only used 3 instead of 5.
You can start by adding ¼ cup of reserved pasta water, and then add more if necessary.
If you still need more pasta water after the ½ cup, add more into the pot a couple of tablespoons at a time.
I like to have extra pistachios and basil on hand so that I can garnish each bowl individually.
If you have leftovers, save the extra pasta water. Add a bit of the starchy water to the pasta the next day before reheating to rehydrate the sauce.

Nutrition