Description
A creamy and delicious Lemon Ricotta Pasta that is easy to make and perfect for a quick meal.
Ingredients
Scale
- 8 ounces of pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1 lemon (zest and juice)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Lower the heat and add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir until well combined and creamy.
- Gradually add the cooked pasta to the skillet, tossing to coat it in the ricotta mixture. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well.
- Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
- For added protein, consider mixing in cooked chicken or sautéed shrimp.
- To enhance the flavor, add a pinch of red pepper flakes for a bit of heat or substitute the basil with arugula for a peppery twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg