Description
A simple, creamy pasta dish featuring lemon and ricotta cheese.
Ingredients
Scale
- 1 pound pasta (linguine or spaghetti recommended)
- 1 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- Zest of 1 large lemon
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- While pasta cooks, prepare the sauce base. In a large bowl, whisk together the ricotta cheese, Parmesan cheese, lemon juice, and lemon zest.
- Heat the olive oil in a small skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Pour the warm garlic oil mixture into the ricotta mixture and stir well.
- Add the drained pasta to the bowl with the ricotta mixture. Toss to coat.
- Add the reserved pasta water, a few tablespoons at a time, mixing continuously until the sauce reaches a creamy consistency that coats the pasta. You may not need all the water.
- Season with salt and black pepper to your taste.
- Serve immediately, garnished with fresh parsley.
Notes
- Use high-quality ricotta cheese for the best flavor.
- If the sauce seems too thick, add more reserved pasta water.
- You can add a pinch of red pepper flakes for a little heat.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 70
- Fiber: 3
- Protein: 25
- Cholesterol: 60
Keywords: lemon ricotta pasta, creamy pasta, quick dinner, vegetarian pasta, ricotta cheese