Lemon Ricotta Pasta with Parsley and Chives

By • February 17, 2015 0 Comments

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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_

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Serves 4

  • 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)
  1. 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.
  2. As the pasta cooks, combine the lemon zest and juice, olive oil, chives, parsley and ricotta in a large bowl.
  3. 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.
  4. Add salt to taste and garnish with extra cheese.

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