Ingredients
Scale
- 12 oz pasta twirls (like cavatappi or fusilli)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon (zest and juice)
- 1 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Mix well until smooth and creamy.
- Once the pasta is cooked, drain it, reserving about 1 cup of the pasta water. Add the hot pasta to the bowl with the ricotta mixture.
- Toss everything together, adding reserved pasta water a little at a time until you reach your desired consistency. The sauce should be creamy but not overly thick.
- Stir in the chopped basil, and season with salt and pepper to taste. If you're feeling fancy, toss in some halved cherry tomatoes for a pop of color!
- Serve immediately, garnished with extra basil and Parmesan cheese if desired.
- Prep Time: 10
- Cook Time: 15