Description
This Lemon Ricotta Pasta is a creamy and tangy dish with a burst of citrus from fresh lemon and a rich, cheesy texture. Simple, yet indulgent, it’s perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional, for garnish)
Instructions
- Cook the Pasta:
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside. - Make the Ricotta Mixture:
In a large mixing bowl, combine ricotta cheese, grated Parmesan cheese, lemon zest, lemon juice, and olive oil. Mix until smooth and creamy. - Sauté Garlic:
In a large skillet over medium heat, add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. - Combine Pasta and Ricotta Mixture:
Add the cooked pasta to the skillet with the garlic, then pour the ricotta mixture over the pasta. Toss to combine, adding reserved pasta water a little at a time until you reach your desired creaminess. - Add Fresh Herbs:
Stir in the chopped basil and parsley, and season with salt and pepper to taste. If desired, sprinkle with red pepper flakes for extra flavor. - Serve:
Serve immediately, garnished with additional Parmesan cheese and fresh herbs
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg