Creamy Ricotta with Lively Flavour
Ricotta rotini with lemon and parsley is based on one of my favorite comfort foods that my mom still makes for us. Although her version would still beat out my updated dish becuase she uses fresh homemade ricotta instead of store bought. The addition of freshly grated lemon zest and chopped parsley adds layers of bright flavour to the classic garlic cream sauce.
Simple and Fresh
I love to serve this sauce on a rotini or fusilli pasta as the spiral shape is perfect for grabbing all that creamy sauce in the noodles. We often have this dish as an easy weeknight meal, as long as you have all ingredients on hand. I keep fresh parsley growing in garden during the summer months then bring a pot of it in for my window sill to last during the winter. Parsley is one of those herbs that freezes beautifully, wash, lay flat to dry then take the leaves off the stems and freeze in layers of paper towel folded up and tucked into a zipper top bag. You can always count on fresh herbs to add a little sparkle for your taste buds.
- 3 tablespoons of butter
- 2 large cloves of garlic minced
- 1/2 cup of milk
- 1 300 gr. tub of ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped fresh parsley
- zest of 1 lemon
- 1 tsp salt
- 1 tsp black pepper
- 1 340-400 gr. pkg. rotini or fusilli pasta cooked al dente
- In a saucepan over medium heat, melt the butter and add in minced garlic, saute until lightly brown.
- Whisk in half cup of milk to pan slowly, then add in ricotta, whisking to incorporate.
- When the sauce just starts to bubble add in grated parmesan cheese, lemon zest, parsley, salt and pepper.
- Cook for 1-2 minutes longer, sauce should be thickened.
- Pour sauce over cooked noodles and stir to coat all the noodles evenly.
- Serve with extra parmesan cheese for sprinkling over pasta if you like.