Lemon Ricotta Pasta
An easy, one-pan, five-ingredient recipe for lemon ricotta pasta that will be on your table in 20 minutes: perfect for a quick lunch or a busy weeknight.
Servings: 4 servings
- 8 oz rotini or pasta of choice
- 8 oz whole milk ricotta
- 2 tablespoons heavy cream
- 1 lemon
- Salt to taste
Boil water in a large saucepan.
Salt the water and cook the pasta following package directions.
While the pasta is cooking, zest and juice the lemon.
When the pasta is cooked, drain and place the pasta back in the pan. Add the ricotta, cream, lemon juice, lemon zest, and salt (I used about 1/2 teaspoon). Mix together and serve.