Description
8 oz pasta (such as spaghetti or fettuccine)
1 tablespoon olive oil
3 cloves garlic, minced
1 cup ricotta cheese
Zest and juice of 1 lemon
1/2 cup pasta water (reserved)
1/4 cup fresh basil leaves, chopped
Salt and pepper, to taste
1 ball burrata cheese
Fresh basil leaves for garnish
Directions:
Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir to combine and cook for 2 minutes.
Gradually add the reserved pasta water, stirring until a creamy sauce forms. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat the pasta in the sauce.
Tear the burrata into chunks and add it to the pasta, allowing it to melt slightly into the sauce.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 400 kcal per serving
Servings: 2
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook according to package directions until al dente. Just before draining, carefully reserve 1/2 cup of the starchy pasta water.
2. Sauté the Aromatics: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic and sauté for 1-2 minutes until fragrant but not browned.
3. Build the Sauce: Reduce the heat to low. Add 1 cup of ricotta cheese, the zest and juice of 1 lemon to the skillet. Stir constantly for 2 minutes to warm through and combine.
4. Create the Cream: Slowly add the reserved pasta water, a few tablespoons at a time, stirring continuously. The sauce will become smooth, creamy, and coat the back of a spoon. Season generously with salt and pepper.
5. Combine & Finish: Add the drained pasta directly to the skillet and toss thoroughly to coat in the sauce. Remove from heat. Tear 1 ball of burrata into chunks and gently fold into the pasta, letting the residual heat melt it slightly.
6. Serve: Divide into bowls, garnish with chopped fresh basil and extra basil leaves. Serve immediately.
Serving Suggestions
This creamy lemon pasta is a complete meal on its own, but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette, or with roasted asparagus or broccolini. For protein, grilled shrimp or chicken breast pair beautifully. A glass of chilled Pinot Grigio or Sauvignon Blanc complements the citrus notes perfectly.
How-to Summary
Cook pasta, reserving starchy water. Sauté garlic in oil. Mix ricotta, lemon zest, and juice into the skillet. Whisk in pasta water to create a creamy sauce. Toss with cooked pasta, then gently fold in torn burrata cheese. Garnish with fresh basil and serve hot.
Frequently Asked Questions
Can I use a different cheese instead of burrata? Yes. Fresh mozzarella (torn) is the closest substitute. For a stronger flavor, try small chunks of goat cheese or feta, though the texture will be different.
How do I prevent the sauce from becoming grainy? Ensure your heat is low when adding the ricotta, and stir constantly. Adding the cool pasta water gradually helps temper the cheese and create a smooth emulsion.
Can I make this dish ahead of time? This pasta is best served immediately. The sauce can thicken as it sits. If needed, reheat gently with a splash of milk or extra pasta water to loosen it.
Is there a substitute for ricotta? Full-fat cottage cheese blended until smooth is a good alternative. For a richer sauce, mascarpone can be used, but reduce the lemon juice slightly as it is less tangy.
Why is the reserved pasta water so important? The starchy water helps bind the sauce to the pasta, adds body, and creates a silky, cohesive texture without needing heavy cream.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté just until fragrant.
- Skipping the Pasta Water: Using plain water won’t provide the same starchy thickening power.
- Adding Burrata Too Early: Stirring burrata vigorously on high heat can make it stringy. Fold it in gently off the heat.
- Using Pre-Grated Lemon Zest: Always zest a fresh lemon for the brightest flavor. The bottled kind lacks potency.
- Underseasoning: Ricotta needs ample salt and pepper. Taste and season the sauce before adding the pasta.
Conclusion
This Lemon Ricotta Pasta with Burrata is a testament to how a few quality ingredients can create a restaurant-worthy meal in under 20 minutes. The combination of creamy ricotta, bright lemon, and luxurious burrata delivers incredible flavor and texture with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you can master this elegant yet simple dish for a quick weeknight dinner or an impressive meal for guests.
