Meyer Lemon Ricotta Pasta
This is the perfect pasta to enjoy during the late winter in Arizona or in the spring if you live anywhere else. (BTW, doesn’t it always feel like spring or summer in Arizona?) It’s the perfect way to enjoy fresh Meyer lemons if they are in season, or any ol’ regular lemon when they are not. It’s bright, slightly salty, perfectly creamy, a touch spicy, and ultra lemony. It has spring written all over it! Easy enough for a weeknight dinner in minutes and fancy enough to serve at your next impromptu dinner with friends. Note: This is a hefty serving so it’s a hearty meal for two and lighter meal that should be served with a side for 4. Make a gluten free option by using gluten free-pasta and dairy free/vegan by swapping out the ricotta for a dairy-free alternative.
Takes: 15-20 minutes
Serves 2
10 oz bucatini pasta or spaghetti
1 cup whole milk ricotta cheese
1 lemon juiced (about 2-3 tbsp lemon juice), reserve to zest (Meyer lemons preferred, if in season)
1 oz finely grated parmesan cheese, plus a tad more to garnish
1 tbsp Desert Provisions Crushed Hatch Red Chile Flakes, more or less to taste
¼ tsp freshly cracked black pepper
1 tsp Meyer lemon zest
1-2 tbsp high quality olive oil (we like Wonder Valley, Brightland, or Prmry)
Pinches of Desert Provisions Meyer Lemon Salt, to finish
¼ cup roughly chopped parsley
Heavily salt and boil water. Cook pasta according to package directions, about 6-8 minutes. Drain pasta, reserving 1 ½ cup of pasta water, and return pasta to pot.
While pasta is cooking, combine ricotta, lemon juice, crushed chile flakes, and sea salt into a small pot over low heat to slowly warm. Slowly whisk to combine.
After pasta is done cooking, add ¼ cup of starchy pasta water at a time to the ricotta mixture and whisk gently to combine to make a creamy sauce. I typically use about 1 cup in total, but adjust to your level of creaminess. Once the sauce is warm (do not boil), add pasta with tongs and mix to fully coat.
Plate and top with parsley, parmesan, drizzles of olive oil, Meyer Lemon Salt, and fresh lemon zest. Serve immediately.
Cook's notes: If you want to pack this pasta with veggies, we suggest adding artichoke hearts, spinach, castelvetrano olives, or all three! We also love tossing in fresh spring peas (if in season). If adding spinach, peas, or artichoke hearts: add to the pasta while it’s boiling moments before draining to warm. Otherwise, add the olives at the end when mixing the pasta with the ricotta mixture.
