Description
A creamy and zesty lemon ricotta pasta dish, perfect for a quick weeknight dinner or a cozy afternoon meal.
Ingredients
Scale
- 8 oz pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 1 garlic clove (minced)
- Salt and pepper to taste
- Fresh basil or parsley (for garnish)
- Parmesan cheese (for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions (about 8-10 minutes). Reserve about ½ cup of pasta water before draining.
- Prepare the Lemon Ricotta Mixture: In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, and minced garlic. Add a pinch of salt and black pepper, stirring until smooth and creamy.
- Combine Everything: Drizzle olive oil into a large skillet over medium heat. Add the drained pasta and toss for about a minute. Stir in the lemon ricotta mixture, adding reserved pasta water if needed to reach desired creaminess.
- Adjust Seasoning and Serve: Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Remove from heat and top with cracked black pepper, Parmesan, and fresh herbs.
- Plate It Up: Twirl the pasta onto plates, drizzle with olive oil, and finish with a sprinkle of herbs for presentation.
Notes
Feel free to add sautéed veggies, grilled chicken, or adjust the lemon and ricotta proportions to suit your taste. This dish is versatile and can be adapted easily!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Mixing, Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pasta, lemon ricotta, vegetarian pasta, creamy pasta, quick dinner