Description
A creamy yet light lemon ricotta pasta with tangy citrus and fresh herbs, ready in just 30 minutes.
Ingredients
12 oz spaghetti or linguine
1 cup whole-milk ricotta cheese
1 lemon (zest and juice)
1/2 cup grated parmesan cheese
2 garlic cloves, minced
3 tbsp olive oil
1/4 cup reserved pasta water
Salt and black pepper
Fresh basil or parsley
Instructions
1. Cook pasta in salted water until al dente, reserving some water.
2. Heat olive oil in skillet, sauté garlic briefly.
3. Mix ricotta, lemon zest, lemon juice, parmesan, salt, and pepper.
4. Toss pasta with garlic and a splash of pasta water.
5. Remove from heat and stir in ricotta mixture.
6. Top with herbs and extra parmesan, then serve.
Notes
Use whole-milk ricotta for best results.
Reserve pasta water—it makes the sauce silky.
Serve warm or chill for a pasta salad version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg