Lemon Garlic Ricotta Pasta with Fresh Basil & Burrata
Ingredients
Pasta:
12 oz spaghetti or your choice of pasta
(340 g)
2 tablespoons olive oil
(30 ml)
2 cloves garlic, minced
Ricotta Sauce:
1 cup ricotta cheese
(240 g)
1/2 cup grated Parmesan
(50 g)
Zest and juice of 1 lemon
Salt & black pepper, to taste
Finish:
1 ball burrata
(120 g)
Fresh basil leaves, for garnish
Instructions
Cook pasta in salted water until al dente. Drain, reserving 1/4 cup pasta water.
Sauté garlic in olive oil 1–2 minutes. Toss pasta with ricotta, Parmesan, lemon zest, juice, and reserved water until creamy.
Plate pasta, top with torn burrata and fresh basil. Serve warm.