Lemon Ricotta Pasta
A delightful Italian-inspired pasta dish featuring the refreshing taste of lemon and the creamy richness of ricotta cheese.
Equipment
- 1 Large pot for boiling pasta
- 1 Large skillet for sauce
- 1 zester for zesting lemon
Ingredients
Main Ingredients
- 12 ounces pasta fettuccine or linguine
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Additional Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Optional Add-ins
- 1 cup fresh spinach or arugula
- 1/2 cup cooked peas
- Grilled chicken or shrimp
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in ricotta cheese, lemon juice, and lemon zest.
- Gradually add reserved pasta water to the skillet, stirring until the sauce is smooth. Add grated Parmesan and season with salt and pepper.
- Add drained pasta to the skillet and toss to coat evenly with the sauce. Incorporate any optional add-ins like spinach or peas.
- Plate the pasta, garnish with fresh basil or parsley, and serve immediately.
Serving
- Add a sprinkle of extra Parmesan and a twist of cracked pepper, if desired. Serve with a side salad or bread for a complete meal.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
Notes
Pro Tips: Use high-quality ricotta and fresh lemons for best flavor. Adjust sauce thickness with pasta water. Ingredient Substitutions: Swap Parmesan for Pecorino. How to Serve: Best with a light salad and white wine. Storage & Freshness: Store in fridge, consume within 3 days. Make-Ahead Tips: Prepare sauce ahead and refrigerate, cook pasta fresh.