Lemon Ricotta Whipped Pasta
This bright and silky Lemon Ricotta Whipped Pasta comes together in under 20 minutes, featuring a creamy sauce without heavy cooking, perfect for weeknight dinners.
Ingredients
Pasta and Cheese
- 8 ounces Pasta (fettuccine or spaghetti) Long strands create a glossy presentation.
- 1 cup Ricotta cheese (whole-milk preferred) Higher moisture gives a silkier whip.
- 1/2 cup Parmesan cheese (freshly grated) Adds umami and balances the ricotta's mildness.
Flavor Components
- 1 tablespoon Lemon juice (fresh) Provides bright acidity.
- 1 tablespoon Lemon zest (fresh) Delivers concentrated citrus oils.
- 2 tablespoons Olive oil (extra virgin) Helps to whip the sauce.
- 1 teaspoon Salt Season to taste.
- 1/4 teaspoon Pepper (freshly ground) Season to taste.
Fresh Herbs
- 1/4 cup Fresh herbs (basil, parsley, or combination) Adds freshness and color.
Instructions
Cooking Pasta
- Cook the pasta according to package instructions until al dente. Drain the pasta, reserving a little pasta water if needed.
Preparing the Sauce
- In a bowl, combine ricotta cheese, lemon juice, lemon zest, olive oil, salt, and pepper. Whisk until smooth and glossy.
Combining Pasta and Sauce
- Toss the cooked pasta with the whipped sauce until evenly coated. Add reserved pasta water if necessary to loosen the sauce.
Finishing Touches
- Stir in fresh herbs and sprinkle with grated Parmesan cheese.
Serving
- Serve immediately with an extra drizzle of olive oil and ground pepper.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended due to ricotta's texture changes.