Description

Lemon Ricotta Pasta is a creamy and bright dish that combines smooth ricotta cheese, zesty lemon, and tender pasta for a refreshing and satisfying meal perfect for spring or summer.

Ingredients

Units Scale

12 oz pasta (such as spaghetti, linguine, or fettuccine)
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
Salt and black pepper to taste
1/4 cup reserved pasta water
Fresh basil or parsley, chopped (optional, for garnish)

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Instructions

Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
While pasta cooks, in a large mixing bowl, whisk together ricotta, Parmesan, olive oil, lemon zest, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
Immediately add hot drained pasta to the ricotta mixture and toss to coat. Add a splash of reserved pasta water to loosen the sauce as needed.
Mix until pasta is evenly coated and creamy.
Serve warm, garnished with fresh herbs and extra Parmesan if desired.

Notes

Use whole milk ricotta for a richer texture.
Add peas, spinach, or grilled chicken for a heartier meal.
Serve with a side salad or crusty bread for a full dinner.
Taste and adjust lemon juice to your preference.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 3g
Sodium: 220mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg