Lemon Ricotta Pasta with Walnut Gremolata & Anchovies
This creamy Lemon Ricotta Pasta is a quick and easy weeknight meal that is ready in just 30 minutes. The sauce gets a punch of flavor from garlic, anchovies, and crushed red pepper flakes, but is balanced out by cool, creamy ricotta cheese. Top with our homemade walnut gremolata which adds both a crunchy texture and a burst of fresh herbs. A forever favorite!
Servings: 6 servings
Calories: 454kcal
Equipment
Ingredients
- 1 lb spaghetti
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 3 cloves garlic very thinly sliced
- 2 anchovy fillets
- ¼ tsp crushed red pepper flakes
- 1 lemon optional
- 1 cup ricotta cheese divided
- ¼ cup grated Parmigiano Reggiano plus more for serving
- Flaky sea salt for serving
- Freshly cracked black pepper for serving
- ¼-½ cup walnut gremolata optional, but recommended for serving
Instructions
- Make the gremolata. If you haven't already, make our walnut gremolata.
- Cook the pasta. 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 1 cup of pasta cooking water.
- Make the sauce. Heat 2 Tbsp olive oil and 2 Tbsp unsalted butter in a large skillet over medium-high heat. When hot, add 3 thinly sliced garlic cloves, 2 anchovy fillets, and ¼ tsp crushed red pepper flakes, then cook for about 2-3 minutes. Be careful, this will splatter! Use a spatula to help break up the anchovy fillets, which will dissolve in the oil.
- Finish the pasta. Add the drained pasta along with ½ cup reserved pasta water and the juice of 1 lemon (about 3-4 Tbsp). Add ½ cup of ricotta cheese and ¼ cup of 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, then add additional fresh lemon juice from the remaining lemon if you want the sauce to be more lemony. (I always do!)
- Garnish, then serve. 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!
Notes
- Note: Nutrition facts exclude the gremolata.
- Make ahead: Pasta can be made 1 day ahead; reheat in a skillet, adding a splash of water or butter if needed. Gremolata can be made up to 2 days ahead or frozen up to 2 months.
- Storage: Refrigerate leftovers up to 3 days.
- Freezing: Not recommended for the pasta—the ricotta will become watery.
Nutrition
Calories: 454kcal | Carbohydrates: 60g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 116mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 1mg
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