Lemon Ricotta Bucatini
This dreamy pillowy pasta is the perfect reason to eat carbs. Not that any of us need a reason. This bucatini situation was extra special for me because it was during "The Great Bucatini Shortage" and I was able finally to find it at Whole Foods!
The combination of the bucatini, lemon, spinach, and ricotta keeps this pasta recipe super light. Whether you are cooking for yourself or for a group, this will have everyone licking their bowls afterwards. I like mine to be more on the "lemony" side but if you want to omit the caramelized lemons for less citrus then you can do that as well!
As always, I love to pair my pasta with a roasted veggie and garlic bread. Name a better trio....
Prep Time: 20 Mins
Cook Time: 40 mins
Servings: 6-8 Servings
1 box of pasta - I used bucatini but any pasta will work.
8 garlic cloves
~2 cups fresh spinach, I used 2 large handfuls
2 lemons (1 caramelized, 1 juiced)
1 cup Whole Milk Ricotta
½ cup grated Parmesan
½ cup heavy cream (or any milk, preferably thicker to help with consistency)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp crushed red pepper
Salt and pepper
¼ cup olive oil
Bring water to a boil and follow cooking instructions for al dente pasta. Save ½ cup pasta water.
In a separate pan add 2 tbsp of olive oil and add garlic to medium heat.
Cut lemons into thin circular slices and add to pan for 10-12 mins or until they get a nice golden color. Remove the lemon slices and put to the side.
Turn heat to medium low and add ricotta and let that warm, then slowly mix in Parmesan and heavy cream.
Add in garlic powder, onion powder, crushed red pepper, and salt & pepper to taste.
Once the mixture is nice and creamy, add in juice of 1 lemon, spinach, and pasta water. I let this keep cooking until the spinach is mixed in and soft.
Take the sauce off of the heat and combine it with the caramelized lemons and the pasta. Then top with fresh basil and shaved parmesan.