Creamy Lemon Ricotta Pasta
A light and creamy pasta dish with a zesty lemon ricotta sauce.
Equipment
- 1 Large pot for cooking pasta
- 1 Mixing Bowl for sauce
- 1 Whisk to combine sauce ingredients
Ingredients
Pasta
- 12 ounces linguine or fettuccine
Lemon Ricotta Sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1/4 cup olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
Garnish
- Fresh basil leaves
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Make the Sauce
- In a mixing bowl, whisk together the ricotta cheese, Parmesan cheese, lemon juice, lemon zest, olive oil, and minced garlic until smooth. Season with salt and pepper to taste.
- Gradually add the reserved pasta water to the sauce, stirring continuously until you reach the desired consistency. The sauce should be creamy but not too thick.
Combine and Serve
- Add the cooked pasta to the bowl with the lemon ricotta sauce. Toss until the pasta is well coated. If the sauce is too thick, add more pasta water as needed.
- Transfer the pasta to a serving platter. Garnish with fresh basil leaves and serve immediately.
Storage
- Allow the pasta to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- To reheat, add a splash of water or milk and warm gently over low heat, stirring occasionally, until heated through.
Notes
Pro Tips: Use pasta water to adjust sauce consistency. Fresh ingredients make a difference. Don't overcook pasta. Balance flavors to taste. Ingredient Substitutions: Goat cheese for ricotta; Pecorino Romano for Parmesan. How to Serve: Garnish with basil, serve with salad or roasted vegetables. Storage & Freshness: Refrigerate for up to 3 days. Make-Ahead Tips: Prepare sauce ahead and combine when ready to serve.