Description
A creamy, zesty Lemon Ricotta Pasta that’s light, refreshing, and perfect for a quick yet elegant meal.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup reserved pasta water
- Fresh basil or parsley, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- In a large bowl, whisk together ricotta, Parmesan, lemon zest, and lemon juice. Season with salt and black pepper.
- Add the hot pasta to the ricotta mixture. Toss until well coated, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Serve warm, garnished with fresh basil or parsley if desired.
Notes
- Use whole milk ricotta for a richer flavor.
- Add sautéed spinach or peas for extra veggies.
- Can be served hot or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg