lemon ricotta pasta
Bright and creamy, this lemon ricotta pasta combines zesty lemon with smooth ricotta for a quick and flavorful Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
Scale
- 12 oz spaghetti or your favorite pasta
- 1 cup ricotta cheese
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil or parsley, chopped (optional)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Reduce heat to low and add ricotta cheese, lemon zest, and lemon juice to the skillet. Stir to combine and warm through gently.
- Add the drained pasta to the skillet and toss to coat evenly with the lemon ricotta sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
- Stir in grated Parmesan cheese, and season with salt and pepper to taste.
- Remove from heat and sprinkle with chopped fresh basil or parsley if using. Serve immediately.
Notes
For added texture and flavor, garnish with toasted pine nuts or a drizzle of extra virgin olive oil before serving.
Find it online: https://cubaqueen.com/lemon-ricotta-pasta/