Creamless Lemon Cream Angel Hair
A simple, lighter-than-you’d-think angel hair pasta that works beautifully as a side dish, paired with a savory protein such as steak, blackened chicken or shrimp, or salmon. This sauce also works well with spaghetti squash and zucchini noodles (noodles).Â
- Cuisine: Italian
Ingredients
12 ounces angel hair pasta (or any cut you like)
Salt, for the pasta water and to taste
One 10-ounce container roasted garlic hummus
The juice and zest of one lemon (zest the lemon first, then cut it to extract juice)
1/2 cup whole milk ricotta cheese
Freshly cracked black pepper
Optional garnishes: toasted pine nuts, fresh basil, grated parmesan cheese
Instructions
Bring a large pot of generously salted water to a boil (it should be salty like the sea). Cook the angel hair according to package directions, reserving 2 cups of the cooking water before draining. Drain the pasta in a colander and set aside for now.Â
In the same pot, add the hummus, reserved pasta water, the lemon juice and zest, and the ricotta. Stir/whisk to combine and ease everything into a smooth sauce. Taste and season with salt and pepper to your liking.Â
Add the pasta back into the pot and gently toss, making sure to fully coat every strand in the sauce. If it seems too dry, just add more water until the consistency is smooth and creamy. Serve topped with toasted pine nuts grated parmesan cheese, and fresh basil, if you like.Â