A forever favorite!

Lemon Ricotta Pasta with Walnut Gremolata

Recipe Snapshot



Total Time

30 minutes




If you haven't already, make our walnut gremolata.

Make the gremolata


Bring a large pot of salted water to a rapid boil. Add pasta, then cook according to package directions until al dente. Before draining, reserve  cooking water.

Cook the pasta


Heat olive oil and unsalted butter in a large skillet over medium-high heat. When hot, add sliced garlic cloves,  anchovy fillets, and crushed red pepper flakes, then cook. Be careful, this will splatter! Use a spatula to help break up the anchovy fillets, which will dissolve in the oil.

Make the sauce


Add the drained pasta along with reserved pasta water and the juice of 1 lemon. Add ricotta cheese and grated Parmesan cheese. Stir until thoroughly mixed and the ricotta has melted, adding more pasta water as needed to thin out the sauce. Taste, adjust seasoning.

Finish the pasta


Take the remaining ½ cup ricotta cheese and spread it on the bottom of a large bowl or serving tray. Pour the lemon pasta and sauce directly on top, then garnish with walnut gremolata. Give the entire dish a little sprinkle of flaky sea salt, then serve immediately with fresh cracked black pepper!

Garnish, then serve


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