Description
This incredibly easy recipe creates a creamy, flavorful ricotta pasta that’s perfect for any night of the week. It’s a light yet satisfying dish that will quickly become a family favorite.
Ingredients
- 1 lb short pasta (rigatoni, fusilli, orecchiette)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 15 oz (about 1 ¾ cups) whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tbsp unsalted butter
- ¼ cup fresh parsley, chopped (or basil/mint)
- Salt and freshly ground black pepper to taste
- Optional: 1 tsp lemon zest, ¼ tsp red pepper flakes
Instructions
- Cook pasta in generously salted boiling water according to package directions until al dente. Reserve 1.5 cups of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, 3-5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Reduce heat to low. Add ricotta cheese to the skillet. Stir gently, then gradually add ½ cup reserved pasta water, stirring constantly until smooth. Stir in half of the Parmesan cheese.
- Add drained pasta, remaining Parmesan, butter, and fresh herbs to the skillet. Toss vigorously, adding more pasta water a tablespoon at a time until the sauce is creamy and coats the pasta.
- Stir in lemon zest or red pepper flakes, if using. Taste and season with salt and pepper as needed. Serve immediately with extra Parmesan and fresh herbs.
- Prep Time: 10 mins
- Cook Time: 20 mins