Description
This creamy lemon ricotta pasta is a deliciously light yet comforting meal that combines the tang of fresh lemon with the luscious richness of ricotta cheese. The sauce comes together in minutes, coating tender pasta with a smooth, silky texture and bright flavor. It’s a perfect dish for busy weeknights or casual entertaining, offering a refined Italian flair with minimal effort. Each bite feels fresh, cozy, and satisfying without being heavy.
Ingredients
- 12 oz spaghetti or fettuccine
- 1 cup whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large lemon, zested and juiced
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup reserved pasta cooking water
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh basil or parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the cooking water before draining.
- In a large skillet over medium heat, warm the olive oil and sauté the minced garlic for 1 minute until fragrant.
- In a bowl, whisk together the ricotta, Parmesan, lemon zest, and lemon juice until smooth.
- Add the cooked pasta to the skillet and toss with the garlic. Reduce the heat to low and stir in the ricotta mixture.
- Gradually add reserved pasta water, a few tablespoons at a time, until the sauce reaches a creamy consistency that coats the noodles.
- Season with salt and pepper to taste, then toss well to combine.
- Serve immediately, topped with chopped herbs and extra Parmesan if desired.
Notes
- Use whole-milk ricotta for the creamiest texture.
- Adjust lemon juice to your taste for more or less brightness.
- Add sautéed spinach or peas for extra color and nutrition.
Nutrition
- Array