Lemon Ricotta Pasta

A light yet creamy pasta dish that balances the freshness of lemons with the richness of ricotta cheese, perfect for cozy nights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Pasta

8 ounces 8 ounces of pasta, your choice of spaghetti or penne Cook it to al dente for the best texture.

Creamy Base

1 cup 1 cup ricotta cheese This creamy treasure is the heart of our dish.
1 lemon 1 lemon, zested and juiced Brings brightness and acidity.
1/4 cup 1/4 cup grated Parmesan cheese Adds another layer of savory depth.
2 tablespoons 2 tablespoons olive oil Enhances flavor while helping to bring the sauce together.
2 cloves 2 cloves garlic, minced Infuses the dish with aromatic fragrance.
to taste Salt and pepper Essential for balancing all the flavors beautifully.
for garnish Fresh basil or parsley A final touch of freshness.

Method

Cooking Pasta

Cook the pasta according to package instructions in a pot of boiling water.

Prepare Sauce

In a large bowl, combine ricotta cheese, lemon zest, lemon juice, olive oil, minced garlic, salt, and pepper. Mix well.

Combine Pasta and Sauce

Drain the pasta, reserving a cup of pasta water.
Add the cooked pasta to the ricotta mixture and toss to combine.
If the pasta feels dry, splash in some reserved pasta water.

Finish Dish

Stir in the grated Parmesan cheese.
Serve warm, garnished with fresh basil or parsley.

Notes

Serve alongside a light salad or a comforting side for a delightful balance. Store leftovers in an airtight container in the fridge for up to three days, adding pasta water when reheating.