Creamy Lemon Ricotta PastaIngredients:
1 pound pasta (any shape) 1 cup heavy cream 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese 2 tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper Toppings (optional):
Fresh basil, lemon zestInstructions:
1.
Cook the pasta according to the package directions.
Drain and reserve.
2.
In a large skillet over medium heat, bring the heavy cream to a simmer.
3.
Whisk in the ricotta cheese until smooth.
4.
Stir in the Parmesan cheese, lemon juice, salt, and pepper.
5.
Reduce heat to low and simmer for 5 minutes, or until the sauce thickens.
6.
Add the cooked pasta to the skillet and stir to coat.
7.
Serve immediately, topped with fresh basil and lemon zest, if desired.
Tips:
For a richer flavor, use whole milk in place of heavy cream.
Add a splash of white wine or chicken broth to the sauce for extra umami.
Top with grilled chicken, shrimp, or vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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