Lemon Ricotta Pasta

10 mins Prep Time

20 mins Cook Time

Written By

Tara Omidvar

This pasta dish is bright and full of flavors with minimal ingredients that you probably already have in hand.

The sauce is lemony and creamy and the Aleppo pepper brings the perfect amount of heat to the dish. Aleppo pepper is a common Middle Eastern condiment. It's less spicy than chili flakes and has a much more pronounced flavour. Don't worry if you can't find this pepper, you can easily replace it with chili flakes in this recipe.

Ingredients

Lemon Ricotta Pasta

5 ounces long pasta such as mafaldine, linguine or fettuccine
1 tablespoon olive oil
1 lemon (juice and zest)
1/4 teaspoon salt
2/3 cup ricotta
1/2 cup grated Parmesan
1 teaspoon Aleppo pepper or chili flakes

Directions

Lemon Ricotta Pasta

5 Steps

Step 1

Cook pasta according to package instructions until al dente. Reserving one cup of cooking water. Drain pasta and set aside.
Step 2

In a pot, heat up the olive oil, add the pasta, 1/2 of the pasta water, lemon juice and zest, salt and ricotta.
Step 3

Stir vigorously until the noodles are well coated. Add more pasta water to loosen up the sauce if needed.
Step 4

Divide the pasta between serving bowls.
Step 5

Top with Parmesan and Aleppo pepper. Enjoy!