This Mafalde Lemon Ricotta Parmesan Pasta is made with garlic, lemons, ricotta, parmesan, red pepper flakes and mafalde pasta.
If you only have 20-30 minutes to spare and are craving a delicious lemon cheesy Italian pasta then look no further! This works as a great main dish or a side dish. We paired this pasta with my Buttermilk Roasted Chicken. It was a hit!
The best part of this recipe is how quick it is to make. I love the ricotta, parmesan and lemon combination. When you add the ricotta cheese, it tends to clump up. Make sure to reserve pasta water, and to keep it HOT, which will help thin the cheesy sauce. You may add salt, but the parmesan acts like salt since it is a very salty cheese. This recipe can be paired with many other recipes and you will not regret making it!
How to make Mafalde Lemon Ricotta Parmesan Pasta
Cook pasta al dente according to package instructions. Reserve a cup of pasta water. Noodles and water must still be hot!
In a large deep pan, add the olive oil and wait for it to shimmer. Cook the minced garlic until fragrant, about 1 minute. Add the red pepper flakes for another minute. Remove from heat and add the hot noodles in along with the ricotta, parmesan and lemon. Noodles must still be hot so the cheese melts! Add the hot pasta water slowly to melt and loosen up the cheese.
I actually used tongs to grab the pasta straight from the pot and added into the pan. I left the water still in the pot to ensure it stayed hot to help loosen the cheese.
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