Description
A delicious creamy cavatappi pasta with ricotta and parmesan, garnished with fresh basil.
Ingredients
Scale
- 1/2 pound Cavatappi Pasta
- 2 tablespoons salted butter (or olive oil)
- 1/2 cup whole milk ricotta
- 1/2 cup grated or shredded parmesan cheese
- 1 lemon (plus the zest)
Instructions
- In a large pot of boiling salted water, cook pasta until al dente, according to package directions – about 10 minutes. Stir frequently.
- Drain pasta and reserve 1/2 cup of pasta water.
- Add butter, ricotta cheese, parmesan cheese, the juice of one lemon and zest.
- Stir until combined, then add the reserved 1/2 cup of pasta water back into the pot.
- Stir until creamy. Garnish the top with shredded basil, serve, and enjoy!
Notes
- For extra flavor, consider adding crushed red pepper flakes or fresh herbs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg