Walnut Ricotta Lemon Pasta
This Walnut Lemon Ricotta Pasta recipe is a light and simple vegetarian pasta dish that comes together in under 30 minutes!
Ingredients
- 1/2 pound dried pasta (I used spagetti but any shape will work)
- 2 Tbsp olive oil
- 2 garlic cloves , thinly sliced
- 1/3 cup chopped walnuts
- 1 tsp red pepper flakes (+ more for serving if you like it with some heat)
- 1 Tbsp freshly squeezed lemon juice
- zest from 1 lemon
- 8 oz whole milk ricotta
- 1/4 cup shredded Parmigiano-Reggiano (look for a vegetarian version if you can find it), or any hard salty cheese will work here
- Fresh basil or thyme , for serving (can also use a sprinkle of dried oregano)
- salt / pepper , to taste
Instructions
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Cook the pasta according to the package directions. Strain the pastsa, holding back 1 cup of pasta water and set everything aside.
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Meahwhile, heat oil in a large skillet over medium-low. Add garlic cloves and sauté for about 3 to 5 minutes or just until starting to get some color (if they start to turn dark before 3 minutes, turn your heat down).
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Add walnuts and red pepper flakes and sauté for another 2-3 minutes or until the nuts have started to turn darker and everything is very fragrant. Remove from heat and sprinkl in 1/2 tsp salt.
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Add the ricotta to a serving platter and pile the pasta over it. Pour the garlic-walnut mixture (including any remaining oil over the pasta), along with the lemon juice, lemon zest, Parmigiano-Reggiano, and 2 Tbsp pasta water. Toss until combined and a thick sauce has formed. Add more pasta water, 1 Tbsp at a time, if the sauce doesn't thicken up.
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Taste and season with more salt and pepper. Serve with some torn fresh basil or thyme leaves or a dried sprinkle of oregano flakes. Serve right away.