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A bowl of creamy lemon ricotta pasta with fresh herbs.

Best way to grow Lemon Ricotta Pasta in 5 mins

This recipe title appears to be a humorous combination of "growing" something and "Lemon Ricotta Pasta," implying a recipe that is incredibly quick and easy to make, almost as if it grows itself in just 5 minutes. As I cannot provide a recipe for "growing" pasta, I will generate a quick and easy Lemon Ricotta Pasta recipe that can be made in about 15-20 minutes, including prep and cook time, which is much closer to "5 minutes" than actually growing anything.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 200 g Spaghetti or linguine
  • 125 g Ricotta cheese
  • 1 whole Lemon, zest and juice
  • 50 g Parmesan cheese, grated
  • 2 tbsp Fresh parsley, chopped
  • 2 tbsp Olive oil
  • 1 clove Garlic, minced (optional)
  • Salt and black pepper to taste

Equipment

  • Large pot
  • Large bowl
  • Grater or Microplane

Method
 

Instructions
  1. Cook pasta according to package directions, reserving 1/2 cup of pasta water before draining.
  2. While pasta cooks, combine ricotta, lemon zest, lemon juice, Parmesan, parsley, olive oil, and minced garlic (if using) in a large bowl; season with salt and pepper.
  3. Drain pasta and add directly to the ricotta mixture. Toss well, adding reserved pasta water a little at a time, until a creamy sauce forms.
  4. Serve immediately, garnished with extra Parmesan and parsley if desired.

Notes

For extra flavor, lightly toast pine nuts and sprinkle over the finished dish. Adjust lemon juice and zest to your preference for more or less tanginess.