The Pioneer Woman Tasty Kitchen
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Ricotta Lemon Pasta

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

A light, creamy pasta dish with ricotta cheese, lemon, Parmesan cheese and cayenne that’s simple enough to be a side but hearty enough to star as a main dish.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 whole Lemon, Juiced
  • 15 ounces, weight Ricotta Cheese (whole Milk)
  • ½ cups White Wine
  • 1 cup Chicken Broth
  • 1 teaspoon Cayenne Pepper
  • 1 pound Spaghetti, Cooked And Drained

Preparation

Swirl the olive oil in a large saute pan over medium high heat. Add the garlic and saute until fragrant. Turn the heat down to medium and add the ricotta cheese and give it a good whisk. Add the rest of the ingredients (except the pasta), whisk until all combined and bring to a slow boil. Cover with a lid, but keep an eye on it. Simmer for about 5 minutes or so until thickened. If it’s too thin, whisk in a little spoonful of flour and cook a few minutes longer.

Serve over pasta. Enjoy.

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Profile photo of tesqui13

tesqui13 on 5.21.2012

It was definitely not my favorite pasta dish. I think the sauce ended up very thin, even after adding the flour as suggested. Cayenne ended up being the main flavor, the lemon was very overpowered. I finished it with a lot of parm cheese and that boosted the flavors for me. While I wouldn’t say this recipe was a flop for me by any sense of the word, it just wasn’t a WOW.

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