Description
Creamy, zesty, and refreshing, Lemon Ricotta Pasta is a quick and comforting Italian-inspired dish that’s perfect for busy weeknights or cozy weekend meals.
Ingredients
- Pasta: 12 oz spaghetti or linguine
- Ricotta Cheese: 1 cup whole milk ricotta
- Lemon Zest: Zest of 1 large lemon
- Lemon Juice: Juice of 1 large lemon
- Parmesan Cheese: ½ cup grated
- Olive Oil: 2 tablespoons
- Garlic: 1 clove, finely minced
- Salt: 1 teaspoon, plus more for pasta water
- Black Pepper: Freshly cracked, to taste
- Pasta Water: ½ cup reserved
- Fresh Basil or Parsley: Optional garnish
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil.
- Combine Ingredients: In a bowl, mix ricotta, lemon zest, lemon juice, parmesan, olive oil, garlic, salt, and pepper until smooth.
- Prepare Your Cooking Vessel: Cook the pasta until al dente. Reserve ½ cup of pasta water and drain.
- Assemble the Dish: Toss hot pasta with ricotta mixture, adding reserved pasta water to create a silky sauce.
- Cook to Perfection: Let residual heat warm the sauce. Add more water if needed for consistency.
- Finishing Touches: Adjust seasoning. Top with extra parmesan and herbs if using.
- Serve and Enjoy: Plate and serve immediately with a final twist of black pepper.
Notes
- Use whole milk ricotta for the best texture.
- Freshly grated parmesan melts better than pre-shredded.
- Add peas or spinach for a pop of color and nutrition.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg
Keywords: Lemon Ricotta Pasta, creamy lemon pasta, easy vegetarian pasta, weeknight pasta, ricotta recipe