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Author Notes: This pasta is a like a lighter, zestier, brighter fettuccine alfredo, and comes together as fast as you can boil pasta. Adapt it to use whatever herbs you prefer or have on hand, but don't skip the lemon. —sara_cornelius_
- 1 pound linguine or fettuccine
- zest and juice of one lemon
- 2 tablespoons mint-flavored olive oil
- 2 tablespoons chopped chives
- 0.25 cups chopped parsley
- 0.25 cups ricotta cheese
- 1 tablespoon butter
- 0.5 cups parmesan-romano cheese
- 0.5 cups reserved pasta water
- salt (to taste)
- Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package instructions. I cook mine until "al dente," which usually takes 7-8 minutes. Reserve at least 1/2 cup of the pasta cooking liquid when it is done.
- As the pasta cooks, combine the lemon zest and juice, olive oil, chives, parsley and ricotta in a large bowl.
- Add the cooked and drained pasta to the bowl along with the pat of butter. Stir a few times to let the butter melt into everything. Add the parmesan-romano cheese and stir to combine. Add some reserved pasta cooking liquid until the sauce reaches your desired consistency.
- Add salt to taste and garnish with extra cheese.
- This recipe was entered in the contest for Your Best Recipe with Noodles