Ricotta-Lemon Pasta with Crispy Garlic and Chili
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, or rigatoni))
- 1 poundricotta
- 2lemon
- 4 clovesgarlic
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupfresh parsley (loosely packed)
- ½ cupparmesan (finely grated)
Prep
- 01
Zest both lemons and juice 1 1/2 of them; set aside.
- 02
Thinly slice 4 garlic cloves.
- 03
Roughly chop 1/2 cup fresh parsley.
- 04
Finely grate 1/2 cup parmesan.
Method
- 01
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente; reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and red pepper flakes; cook, stirring often, for 2–3 minutes until garlic is golden and fragrant (do not burn).
- 03
Remove skillet from heat. Spoon ricotta into a large bowl and whisk with the zest of both lemons, juice of 1 1/2 lemons, 1/2 teaspoon salt, and black pepper until smooth and creamy.
- 04
Pour the warm garlic oil (including flakes and garlic) into the ricotta mixture and stir well. Add hot pasta and 3/4 cup pasta water; toss gently over low heat for 1–2 minutes until the sauce coats the noodles and becomes silky. Add more pasta water if needed.
- 05
Serve in bowls topped with fresh parsley, grated parmesan, extra lemon zest, and a pinch of red pepper flakes.
Spice Tips
For deeper warmth, increase red pepper flakes to 3/4 teaspoon or add a small pinch of cayenne. A handful of fresh mint or basil stirred in at the end adds herbaceous brightness. If you like heat, finish each bowl with a crack of black pepper and more flakes.
This comes together in about 20 minutes. The pasta water is essential—it helps the ricotta emulsify into a glossy sauce. Leftovers reheat gently with a splash of water or broth.