Description
A delightful Lemon Ricotta Pasta enveloped in a creamy sauce, kissed with fresh lemon zest for vibrant flavors.
Ingredients
Scale
- 8 ounces pasta (spaghetti, fettuccine, or whole grain)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup pasta water
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
- Sauté the garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Combine cheese and garlic: Add ricotta cheese to the skillet, stirring to meld the flavors.
- Add the Parmesan: Grate Parmesan directly into the skillet and stir until creamy.
- Zest and juice the lemon: Add lemon zest to the cheese mixture, then juice the lemon and incorporate it.
- Season: Sprinkle in salt and black pepper, mixing well.
- Reserve pasta water: Set aside 1/4 cup of the pasta water, then drain pasta.
- Combine pasta and sauce: Toss drained pasta in the skillet with the ricotta mixture, adding reserved pasta water until desired consistency.
- Finish with fresh basil: Off the heat, fold in chopped basil.
- Serve immediately and enjoy!
Notes
Try switching up herbs for different flavors, or add veggies for a twist. This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg