Lemon Ricotta Pasta
A zesty, creamy pasta dish with fresh ricotta and bright lemon, perfect for a quick gourmet meal.
Equipment
- Large pot
- Colander
- Mixing bowl
- Whisk or fork
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Ingredients
- 12 oz pasta penne, rigatoni, or your choice
- 1 cup ricotta cheese
- 2 large lemons use both zest and juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- Fresh basil or parsley chopped
- Salt and pepper to taste
- Optional: Crushed red pepper flakes grated Parmesan cheese
Instructions
Boil the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the Ricotta Mixture:
- In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, minced garlic, and chopped herbs. Season with salt and pepper.
Combine Pasta and Sauce:
- Add the warm, drained pasta to the bowl with the ricotta mixture. Toss gently to coat evenly. If the sauce is too thick, add reserved pasta water gradually until you reach a smooth, creamy consistency.
Serve:
- Taste and adjust the seasoning if necessary. Serve immediately, garnished with extra herbs and, if desired, a sprinkle of grated Parmesan cheese.
Notes
For an extra twist, consider adding spinach, grilled chicken, or toasted pine nuts. Adjust the lemon juice to suit your taste for extra tanginess.
Nutrition:
Approximately 400-500 calories per serving. This dish is rich in protein, calcium, and healthy fats.
Approximately 400-500 calories per serving. This dish is rich in protein, calcium, and healthy fats.