Description
8 oz pasta (linguine, spaghetti, or preferred type)
2 tablespoons unsalted butter
1/2 cup fresh or dried cranberries
1/2 cup ricotta cheese
1 tablespoon olive oil
Zest of 1 lemon
Juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil or parsley
Directions:
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
In a large pan over medium heat, melt the butter and add the olive oil. Stir in the cranberries and cook for 2 minutes.
Add the lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir well.
Reduce the heat to low and mix in the ricotta cheese. Gradually add the reserved pasta water, stirring until smooth.
Add the cooked pasta to the pan and toss until evenly coated.
Sprinkle with grated Parmesan and fresh herbs before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 380 per serving | Servings: 2
