Instant Pot Ricotta Lemon Pasta

myediblefood.com

Jessica F

14 oz (420 g) uncooked fusilli pasta

6½ oz (1625ml) of water

1½ teaspoons salt

1 tablespoon unsalted butter

2 cloves garlic, peeled and minced

1 tablespoon lemon zest

3 tablespoons freshly squeezed lemon juice

1 cup ricotta cheese

1 cup grated parmesan cheese

½ cup (125 ml) cooking pasta water

1 tablespoon chopped fresh parsley

black pepper, to taste

Directions at myediblefood.com

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