Description
8 oz pasta (linguine, spaghetti, or preferred type)
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
1/2 cup ricotta cheese
1 tablespoon olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil or parsley
Directions:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
In a large pan over medium heat, melt the butter and add the olive oil. Stir in the cranberries and cook for 2 minutes.
Add the lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir well.
Reduce the heat to low and mix in the ricotta cheese. Gradually add the reserved pasta water, stirring until smooth.
Add the cooked pasta to the pan and toss until evenly coated.
Sprinkle with grated Parmesan and fresh herbs before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 380 per serving | Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- 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. Before draining, carefully scoop out 1/2 cup of the starchy pasta water. This liquid is key for creating a silky sauce.
- Prepare the Sauce Base: While the pasta cooks, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup of cranberries and sauté for 2 minutes until they begin to soften and release their tart flavor.
- Build Flavor: To the skillet, add the zest of one lemon, the juice of half a lemon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Stir to combine and cook for another minute.
- Create the Creamy Sauce: Reduce the heat to low. Add 1/2 cup of ricotta cheese to the pan, stirring until it begins to melt. Slowly add the reserved pasta water, a few tablespoons at a time, stirring continuously until you achieve a smooth, creamy consistency.
- Combine and Finish: Add the drained, cooked pasta directly to the skillet. Use tongs to toss thoroughly, ensuring every strand is coated in the creamy cranberry sauce. Remove from heat and finish by sprinkling with 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh basil or parsley.
Serving Suggestions
This versatile pasta dish pairs beautifully with several sides. For a complete meal, serve alongside a simple arugula salad with a light vinaigrette to balance the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. To complement the festive cranberry flavor, consider a glass of crisp Pinot Grigio or a sparkling rosé.
How-to Summary
Boil pasta, reserving water. Sauté cranberries in butter and oil. Add lemon, seasonings, then ricotta. Thin sauce with pasta water. Toss with cooked pasta and finish with Parmesan and herbs.
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well. Soak them in hot water for 10 minutes to plump them up before adding to the pan to prevent them from being too chewy.
What can I substitute for ricotta cheese?
Full-fat cottage cheese blended until smooth, mascarpone, or a light cream cheese are excellent substitutes for a similar creamy texture.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk to revive the sauce’s creaminess.
Is this recipe suitable for vegetarians?
Yes, as written, this recipe is vegetarian. Ensure your Parmesan cheese is made with vegetarian rennet if required.
Can I add protein to this dish?
Absolutely. Grilled chicken, sautéed shrimp, or white beans like cannellini would be delicious additions for a more substantial meal.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy water is essential for emulsifying the sauce and helping it cling to the pasta. Never drain it all.
- Overcooking the Pasta: Cook only to al dente, as it will continue to soften slightly when tossed in the hot sauce.
- Adding Ricotta to High Heat: Adding the ricotta over low heat prevents it from curdling or separating, ensuring a smooth sauce.
- Using Pre-Grated Parmesan: For the best flavor and melt, grate Parmesan cheese fresh from a block. Pre-grated often contains anti-caking agents.
Conclusion
This Cranberry Lemon Ricotta Pasta is a stunning dish that masterfully balances bright, tart, and creamy flavors. It’s surprisingly simple to prepare in under 30 minutes, making it an ideal choice for both busy weeknights and elegant dinners. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality meal that’s sure to impress. Enjoy the delightful combination of flavors in this unique and satisfying pasta.