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.
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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