Lemon Ricotta Pasta
The creaminess of lemon ricotta pasta is incredible and the touch of lemon adds a citrus finish that's easy to make during a weeknight with a few ingredients.
Print
Pin
Servings: 2 serving
Ingredients
- 8 ounce pasta, dry
- 3 tablespoon butter
- 1/4 cup all-purpose flour
- 2 cup milk
- 1 cup whole milk ricotta
- 4 ounce parmesan, chopped
- 2 lemons, squeezed 1/4-1/2 cup lemon juice depending on taste
- salt & pepper to taste
Instructions
- First, you'll want to make the sauce first. But, while preparing the sauce have the noodles boiling according to the package directions. However, the sauce will finish first.
- In a sauce pan add butter on a medium heat. Once the butter has melted toss in the flour. Cook the flour for about 30 seconds.
- Next, add in the milk. Allow the milk to heat, stirring occasionally and you'll notice it start to thicken as the gluten begins to work.
- Now, add in chopped parmesan, ricotta and squeeze the lemons into the sauce. Mix everything until smooth.
- Lastly, once all is melted remove from heat then add salt and pepper to taste.
- When the noodles are done, drain them then quickly mix them in with the sauce for serving. Garnish with freshly grated parmesan and enjoy.
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!