I don’t think there is anything I love more than a creamy, cheesy pasta. Actually, anything that has to do with carbs and cheese is an instant favorite of mine. There’s something so comforting about digging into a hot bowl of pasta however, it has the tendency to leave you feeling bogged down and lethargic. I have been thinking of a way I would be able to have my cake and eat it too; eat the creamy pasta and not feel exhausted at the end. This is where my old, faithful friend lemon stepped in.
Is there any flavor that screams summer more than lemon? Bright, zesty citrus has become synonymous with summer dishes. Lemon just tends to make any meal seem a bit lighter and fresher. That is why it acts as the perfect addition to a creamy pasta that any other time might feel very heavy. The lemon cuts through all the richness from the cheeses and adds a much-welcomed citrusy note.
This pasta is creamy and velvety with just the right amount of freshness provided from the lemon juice and zest. That overwhelming fullness normally associated with rich pastas is long forgotten here.
I was so happy with how this recipe turned out, it definitely exceeded my expectations. Not only is it delicious but it was ridiculously easy to make. There are limited steps that go into making this dish with almost all the ingredients going into one bowl before being added to the pan with cooked tagliatelle (you could use whatever pasta you prefer or have on hand). So if you’re a novice home cook or an expert this is the dish you will be more than successful at making.
Fresh herbs would be a fantastic addition to this dish. Try adding some chiffonade basil or chopped parsley for an extra note of freshness.
If you want some texture and crunch you could also top with buttery, toasted panko breadcrumbs.
Lemon Ricotta Tagliatelle
Cook Time: 30 Minutes
- 8 oz. Tagliatelle
- 1 Cup Ricotta
- 1/2 Cup Parmigiano Reggiano
- 1 Cup Reserved Pasta Water
- 2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 4 Garlic Cloves, Minced
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tbsp Olive Oil
- 2 Tsp Salt
- 1 1/2 Tsp Pepper
Start by boiling water in a medium sauce pan with a handful of salt.
While the pasta boils mix ricotta, lemon juice, lemon zest, garlic powder, onion powder, salt and pepper in a bowl and set aside.
Next put olive oil and garlic in a large frying pan on low heat.
Reserve a cup of pasta water and set aside. Then drain pasta in a colander and add the pasta to the pan with the garlic. Put the heat in the frying pan up to medium heat and pour in the ricotta mixture and pasta water.
Cook the pasta mixture on medium heat for 5 minutes then turn down the heat to low and sprinkle in the parmigiano reggiano.
Serve into 4 bowls and top with fresh parsley or basil and some more lemon zest if desired.