Description
8 oz pasta (such as fettuccine or linguine)
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh basil or parsley
1/4 cup reserved pasta water
Directions:
Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
In a large pan, melt butter over medium heat. Add the cranberries and cook for 2-3 minutes until softened.
Stir in the lemon zest and lemon juice, then add the cooked pasta. Toss to coat evenly.
Reduce heat to low and mix in the ricotta and Parmesan cheese. Add reserved pasta water, a little at a time, until the sauce reaches a creamy consistency.
Season with salt, black pepper, and red pepper flakes (if using).
Remove from heat and garnish with fresh basil or parsley. Serve immediately.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes | Kcal: 350 kcal per serving | Servings: 2
