There ’s something about a bright, creamy lemon pasta that feels like summer on the Amalfi Coast, even if you’re just making dinner at home on a busy weeknight. This Amalfi Sauce is rich and silky from the ricotta and cream, balanced with fresh lemon juice, garlic and fresh herbs. The best part? It comes together quickly with simple ingredients, but tastes restaurant-worthy.
Tossed with your favorite pasta and finished with fresh basil or parsley, this dish is light enough for warm evenings but still indulgent enough to satisfy every craving. If you love creamy pasta with a citrusy twist, this recipe is one you’ll want to make again and again. I like to serve this with ricotta gnocchi.
Amalfi Sauce
4
servings10
minutes15
minutesIngredients
1 cup 1 whole milk ricotta
1/2 cup 1/2 heavy cream
1 1/2 tbsp. 1 1/2 unsalted butter
2-3 2-3 cloves garlic, minced
juice of half lemon
zest of one lemon
1 tsp. 1 salt (start with 1/4 tsp. and adjust to taste)
1/2 tsp. 1/2 black pepper
3 tbsp. 3 fresh basil or parsley, finely chopped
3 tbsp. 3 pasta cooking water, as needed for thinning
12 oz. 12 cooked pasta of choice
fresh grated pecorino or parmesan (optional)
Directions
- In a large skillet over medium heat, melt the butter.
- Add the minced garlic and sauté 1–2 minutes until fragrant (do not brown).
- Stir in the cream and ricotta and bring to a gentle simmer.
- Cook for 3 to 4 minutes, stirring occasionally.
- Stir in the lemon zest and lemon juice.
- Add salt, pepper, and optional red pepper flakes.
- Stir in a little pasta water until the sauce reaches a silky consistency
- Toss with 12 oz. cooked pasta.
- Add basil or parsley and top with fresh grated cheese before serving.
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