Spring Lemon Ricotta Pasta
This Lemon Ricotta Pasta is packed with bright spring flavors, but also makes the perfect winter comfort food. Bonus points for the fact this baked pasta is SO easy to make!
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Makes: 6 servings
Ingredients
- 1 lb. gemelli pasta (or similar shape with ridges)
- 16 oz. part-skim ricotta cheese
- 1 lemon, zested and juiced
- ¼ cup chopped basil
- ¼ cup chopped parsley
- 2 oz. prosciutto, torn into small pieces
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup grated parmesan cheese
Instructions
- Pre-heat oven to 350 degrees.
- Bring a large pot of lightly salted water to a boil and cook pasta for about 5 minutes. For best results, don't let pasta even reach point of al dente.
- While pasta is cooking, in a large bowl, mix together ricotta cheese, lemon zest, lemon juice, basil, parsley, prosciutto, and salt and pepper.
- Drain pasta and add it to the ricotta mixture, stirring to combine well. Transfer the ricotta and pasta mix into an 8x8 or 9x9 baking dish.
- Top with parmesan cheese.
- Bake for 20 minutes. Then place under broiler for 2-4 more minutes until top is golden brown.
Notes
- Recipe adapted from Cave Cibum.
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