Pasta with ricotta and brown butter

Pasta with ricotta and brown butter

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  • 4 - 6
  • Easy
  • Meat-free
  • 10 minutes
  • 15 minutes
  • Ken Forrester Old Vine Reserve Chenin Blanc 2019


  • 500 g penne
  • 250 g butter
  • 250 g ricotta
  • 2 lemons, zested and juiced
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Cook the pasta in boiling, salted water until al dente. Drain.
2. Heat the butter in a small pan over a medium heat until caramel brown, this should take about 15 minutes.
3. Pour the pasta onto a large platter, then toss through the brown butter, ricotta and lemon juice. Top with the lemon zest and season to taste.

Find more pasta recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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