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Lemon Ricotta Pasta

Lemon Ricotta Pasta: A Creamy Delight You Must Try!


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  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. Lower the heat and add the ricotta cheese, lemon zest, and lemon juice to the skillet. Stir until well combined and creamy.
  4. 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.
  5. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well.
  6. 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