Description
8 oz pasta (such as fettuccine or linguine)
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh basil or parsley
1/4 cup reserved pasta water
Directions:
Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
In a large pan, melt butter over medium heat. Add the cranberries and cook for 2-3 minutes until softened.
Stir in the lemon zest and lemon juice, then add the cooked pasta. Toss to coat evenly.
Reduce heat to low and mix in the ricotta and Parmesan cheese. Add reserved pasta water, a little at a time, until the sauce reaches a creamy consistency.
Season with salt, black pepper, and red pepper flakes (if using).
Remove from heat and garnish with fresh basil or parsley. Serve immediately.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes | Kcal: 350 kcal per serving | Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect pasta every time. First, bring a large pot of salted water to a rolling boil. Add the 8 oz of pasta and cook, stirring occasionally, until al dente (usually 1-2 minutes less than the package suggests). Before draining, carefully scoop out 1/4 cup of the starchy pasta water and set it aside. Drain the pasta but do not rinse it.
While the pasta cooks, prepare your sauce. In a large skillet or pan, melt the 2 tablespoons of butter over medium heat. Add the 1/2 cup of cranberries. If using dried cranberries, cook for 2-3 minutes until they plump up slightly. If using fresh, cook just until they begin to soften and release their juices. Next, stir in the 1 teaspoon of lemon zest and 2 tablespoons of lemon juice, creating a bright, fragrant base.
Add the drained pasta directly to the skillet with the cranberry-lemon butter. Toss vigorously to ensure every strand is coated. Reduce the heat to low. Add the 1/2 cup of ricotta and 1/4 cup of grated Parmesan cheese. Stir gently to combine. The sauce will look clumpy at first. This is where the reserved pasta water is essential. Add it a tablespoon at a time, stirring continuously, until the cheese melts into a smooth, creamy sauce that clings to the pasta. Finish by seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and optional red pepper flakes. Remove from heat, stir in the fresh herbs, and serve.
Serving Suggestions
This creamy cranberry lemon pasta is a versatile dish. For a simple, elegant dinner, serve it in warmed bowls with an extra sprinkle of Parmesan and a side of garlic bread or a crisp green salad with a light vinaigrette. To make it a heartier meal, add a protein like grilled chicken, sautéed shrimp, or white beans. For a festive touch during the holidays, garnish with extra whole cranberries and rosemary sprigs.
How-to Summary
Boil pasta, reserve water, and drain. Sauté cranberries in butter. Add lemon zest and juice. Toss in pasta. Reduce heat and stir in ricotta, Parmesan, and reserved pasta water until creamy. Season and garnish with herbs.
Frequently Asked Questions
Can I use a different cheese instead of ricotta?
Yes. For a similar creamy texture, full-fat cottage cheese blended until smooth or mascarpone are excellent substitutes. Avoid hard cheeses as they won’t create the same sauce consistency.
My sauce is too thick. What did I do wrong?
You likely need more pasta water. The starchy water is key to thinning the cheese into a silky sauce. Add it slowly until you reach the desired creaminess.
Can I make this dish ahead of time?
This pasta is best served immediately. If you must prepare ahead, cook the components separately and combine them with a splash of water or milk when reheating gently on the stove.
What can I use if I don’t have fresh cranberries?
Dried cranberries work perfectly. They will soften nicely in the butter. You do not need to rehydrate them first.
Is there a way to make this recipe vegan?
Absolutely. Use vegan butter, a plant-based ricotta alternative, and nutritional yeast or vegan Parmesan. Ensure your pasta is egg-free.
Common Mistakes to Avoid
- Skipping the pasta water: This is the most common error. The starchy water emulsifies with the fat and cheese to create the sauce. Never discard it.
- Overcooking the pasta: Cook only to al dente, as it will continue to cook slightly when tossed in the hot sauce.
- Using high heat with the cheese: Adding cheese over high heat can cause it to separate or become greasy. Always reduce to low before incorporating.
- Rinsing the pasta after draining: This washes away the starch needed to help the sauce adhere.
Conclusion
This creamy cranberry lemon pasta is a stunning dish that masterfully balances rich, tangy, and bright flavors. It proves that a restaurant-worthy meal can be made in just 20 minutes with simple ingredients. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly creamy sauce every time. It’s an ideal recipe for a quick weeknight dinner with a gourmet twist or a beautiful, unexpected addition to your holiday table. Enjoy the delightful combination of flavors in this uniquely satisfying pasta.