Lemon Ricotta Pasta
Lemon Ricotta Pasta is a delightful dish that brings together the creamy richness of ricotta cheese and the vibrant zest of fresh lemons. This easy-to-make recipe is perfect for busy weeknights or elegant gatherings, as it delivers a burst of flavor in each bite. With its bright colors and fresh ingredients, it’s not just a meal—it’s a celebration of taste that transports you to sunlit Italian terraces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup whole milk ricotta cheese
- 1/2 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water and cook the pasta until al dente; reserve 1/2 cup of pasta water before draining.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant (about 1 minute).
- In a bowl, mix ricotta cheese, lemon juice, lemon zest, salt, and pepper until smooth.
- Combine drained pasta with the sautéed garlic and ricotta mixture. Gradually add reserved pasta water until desired consistency is achieved.
- Stir in grated Parmesan cheese and garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 plate (approximately 1 cup)
- Calories: 420
- Sugar: 2g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: For an even creamier texture, substitute ricotta with mascarpone. Add sautéed spinach or grilled chicken for extra nutrition. Consider adding chili flakes for a spicy kick.