Lemon Ricotta Pasta

This dish manages to be comfort food yet light and fresh at the same time.

A lemon lover’s pasta. I love to make this on warm nights or anytime I am craving lemony goodness! We will be making it with butter, garlic, lemon, zest, cream, and fresh herbs. It all comes together with tangy ricotta and sunflower seeds. If you want to add protien shrimp or chicken goes really well with it. The best part is that it all comes together in 20 minutes! Now you can’t beat that.

Look how delicous it is.

Let’s get started.

INGREDIENTS:

4 servings

• 1/2 box of spaghetti noodles or more if needed
• 1/2 large lemon
• 1/2 cup butter
• 1 tbsp lemon zest
• 2 garlic cloves, minced.
• 1/2 cup heavy cream
• 1/4 cup ricotta cheese
• 1 tbsp sunflower seeds
• 1 tbsp parsley or basil, chopped.
• 1/4 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

1. Get water boiling in a large pot for the noodles. Salt the water, 1 tablespoon will do. Now that the water is beginning to heat up let’s work on the sauce.
2. Heat a saucepan on med-high. Add butter, melt but do not let it start to brown. Add garlic, the lemon juice and zest.
3. Cook about 2 minutes.
4. Add the heavy cream, salt and pepper.
5. By this time the noodles should be ready. Make sure they are cooked to until al dente.
6. Add the noodles to the sauce and toss. Turn off the heat. Add the fresh herbs and sunflower seeds. Mix well.
7. Place about 4-6 teaspoons of ricotta around the pasta. (Add more if desired)
8. Toss it all together and serve immediately.

ENJOY!!!