Description
Lemon Ricotta Pasta is a creamy, tangy, and refreshing dish combining ricotta cheese with zesty lemon and al dente pasta for a light yet satisfying meal.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti, linguine, or fettuccine)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup reserved pasta water
- Salt, to taste
- Black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
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.
- In a large bowl, mix ricotta cheese, Parmesan, lemon zest, lemon juice, garlic, olive oil, salt, and pepper until smooth.
- Add the hot pasta to the ricotta mixture and toss to combine. Add reserved pasta water gradually until the sauce reaches a creamy consistency.
- Adjust seasoning with additional salt and pepper as needed.
- Serve immediately, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes
- Use whole milk ricotta for extra creaminess.
- Add sautéed spinach or peas for more veggies.
- Top with grilled chicken or shrimp for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg