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Name: Lemon Ricotta Pasta
Total time: 21 min
Yield: 4 servings
Ingredients: 400 g spaghetti or linguine; 3000 ml water; 10 g fine sea salt; 250 g whole-milk ricotta, drained of excess liquid; 60 g Parmesan, finely grated; 2 lemons, zested and juiced (about 60 ml juice); 2 garlic cloves, minced; 30 ml extra-virgin olive oil; 3 g fine sea salt; 2 g freshly ground black pepper; 1 g chilli flakes; 15 g fresh basil leaves, torn; 20 g Parmesan, finely grated; 10 ml extra-virgin olive oil

Lemon Ricotta Pasta

Creamy lemon-ricotta spaghetti tossed with starchy pasta water, basil, and a little chilli heat.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Lemon Ricotta Pasta

Creamy lemon-ricotta spaghetti tossed with starchy pasta water, basil, and a little chilli heat.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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