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Creamy Lemon Ricotta Pasta

Creamy Lemon Ricotta Pasta

A delightful pasta dish combining creamy ricotta and zesty lemon for a refreshing meal.

  • Total Time: 25

Ingredients

Scale
  • 12 ounces pasta (spaghetti, fettuccine, or penne work well)
  • 1 cup ricotta cheese
  • 1 lemon (zested and juiced)
  • 1/2 cup Parmesan cheese (grated)
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • Salt and pepper (to taste)
  • Fresh basil or parsley (for garnish)

Instructions

  • Start by boiling a large pot of salted water. Add your pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—just don’t let it burn!
  • Once the pasta is cooked, add it to the skillet with the garlic. Then, reduce the heat to low and stir in the ricotta, lemon juice, and zest. Mix everything together until the pasta is well-coated.
  • If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
  • Stir in the grated Parmesan cheese, salt, and pepper. Taste and adjust seasoning as needed.
  • Finally, serve it up hot, garnished with fresh basil or parsley. Enjoy your creamy lemon ricotta pasta!
  • Prep Time: 10
  • Cook Time: 15

Nutrition

  • Calories: 400
  • Fat: 15g
  • Carbohydrates: 55g
  • Protein: 15g