Lemon Ricotta Pasta
Lemon Ricotta Pasta is a vibrant, creamy dish that brings the zest of fresh lemons and the richness of ricotta together for an unforgettable meal. This quick and easy recipe is perfect for any occasion, transforming simple ingredients into a gourmet experience that evokes warmth and nostalgia. Enjoy it for a casual lunch or an elegant dinner party, impressing your guests with its delightful flavors and beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti (or pasta of choice)
- 1 cup fresh ricotta cheese
- Zest and juice of 1 large lemon
- 2 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- Prepare the sauce: In a bowl, mix ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.
- Combine: Toss the drained pasta with the ricotta mixture in the bowl until well coated.
- Finish: Fold in basil and Parmesan cheese. If needed, adjust consistency with reserved pasta water for creaminess.
- Serve: Plate the pasta and garnish with additional Parmesan and basil before enjoying.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added flavor, consider substituting ricotta with mascarpone or adding seasonal vegetables like spinach or peas. Leftovers can be stored in an airtight container for up to three days; reheat on low heat to maintain texture.