Description
This creamy, citrus-infused Lemon Ricotta Pasta combines the richness of ricotta cheese with bright lemon zest for a light yet indulgent dish, perfect for any occasion.
Ingredients
Scale
- 12 oz pasta (spaghetti, fettuccine, or your choice)
- 1 cup ricotta cheese
- Zest and juice of 1 large lemon
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
- In a bowl, mix ricotta, lemon zest, lemon juice, and half the Parmesan until smooth.
- Add pasta to the skillet. Pour ricotta mixture over and toss. Add reserved pasta water as needed to loosen the sauce.
- Season with salt and pepper. Toss to coat.
- Serve warm, topped with remaining Parmesan and optional herbs.
Notes
Add sautéed vegetables like asparagus or spinach for extra flavor and nutrients. Great with grilled chicken or shrimp. Use gluten-free pasta if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 35mg