Well hello sarcastic followers! I know, I know. I’ve been MIA again. SO much going on. Weddings, weddings and more weddings. An unscheduled kitchen demo and remodel (another post!), raising new baby chicks and incorporating them into the current flock, gardening, and just life in general has been…hectic. BUT, I’m baaaaaack!
With summer drawing to a close, I was on the hunt for a recipe that would let me use of the last of the fresh basil. I froze a container full to use during the colder months, but still had a nice amount left of the plants that hadn’t been attacked by bugs or started turning brown. Then the the kitchn showed me a way with Lemony Ricotta Pasta with Basil. After I read the comments, I made some modifications since there were people saying it lacked flavor. I doubled the lemon juice and zest, didn’t really measure the ricotta (so I’m sure I used more than the 2 cups, probably by about 1/2 cup), and added in garlic. I used an egg pasta for a little bit of a richer taste. The result was a bright, flavorful dish that was like summer in a bowl.
Hubs loved this dish as much as I did. If I were to serve it to a group for dinner, I’d use it as a side with some baked chicken and a salad. It was so quick to put together!
Lemony Ricotta Pasta with Basil
1 pound small shaped pasta – I used an egg pasta in rolled tube shape
2 1/2 cups whole milk ricotta
1 cup shredded parmesan cheese
2 tablespoons olive oil
6 garlic gloves, minced
Juice and zest of 2 lemons
Kosher salt and pepper to taste
¼ cup sliced basil leaves
1 cup reserved pasta water
Salt and boil a pot of water large enough to fit your pasta of choice.
In a large bowl, mix your ricotta, parmesan, lemon juice and zest. Set aside.
Add your olive oil to a pan and heat over medium flame. Once oil is heated, add your minced garlic and cook for 3 minutes, stirring so it does not burn. Add your garlic oil mix to your cheese mix, stirring to combine. Salt and pepper to taste (I went heavier on the pepper for more flavor).
Once pasta is cooked to package directions, drain – reserving 1 cup of the pasta water. Add ¼ cup of pasta water to your cheese mixture and stir to combine. Add pasta and basil, stirring to combine. If you would like the sauce to be thinner, add more pasta water until you reach your desired consistency. The heat from the cooked pasta and the pasta water will warm the cheese sauce and make it nice and creamy.
Serve immediately! If you have leftovers, save any leftover pasta water to add to the mixture when reheating. This will keep the sauce creamy and delicious.