Lemony Ricotta Spaghetti
Red phone alert to all my lemon people!! If you love things lemon as much as I do, I just know you are going to adore this easy and delicious Lemony Ricotta Spaghetti!
It’s so springy and light but also comforting at the same time and let’s face it, we can all use as much comfort as we can get now!
Plus it comes together in just minutes with pantry and fridge staples so it’s perfect to have in your back pocket for those days when you just didn’t have time to plan dinner.
Every bite is full of lots and lots of puckery, lemony goodness balanced out by just the right amount of cheesiness and heat from the red pepper flakes. Mmm… Toss together a big green salad and dinner is served. Easy-peasy and done!
Lemony Ricotta Spaghetti
Makes 4 generous servings
Prep Time: 30 minutes
Ingredients
1 pound spaghetti (or other long strand pasta)
1 cup ricotta (you could use lowfat too)
½ cup olive oil
¾ cup freshly grated Parmesan, plus extra for serving
Zest and juice of 1 lemon
Salt and pepper
Pinch of red pepper flakes
The Recipe
1. Bring a large pot of salted water to boil and cook pasta according to package directions. Ladle out 1 cup of the pasta water and set aside. Then drain pasta in a colander and return to the pot.
2. While pasta is cooking, mix the ricotta, parmesan, olive oil, lemon juice and zest together in a medium bowl. Season with a pinch or two of salt and pepper and red pepper flakes and mix again. Add the ricotta mixture and ¼ cup of the reserved pasta water to the pasta in the pot and toss well to coat. If it seems too dry, add another ¼ cup water and toss again. Taste and season with more salt, pepper and pepper flakes if needed. Serve immediately with additional parmesan on the side.
3. Leftovers can be stored in an airtight container in the fridge for a few days and reheated in the microwave.
Enjoy!
Note: Recipe adapted from from Delish. I tinkered with proportions.
