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Creamy Lemon Ricotta Pasta

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A creamy and zesty lemon ricotta pasta that combines rich cheese with fresh citrus for a light yet satisfying meal.

Ingredients

  • 12 oz pasta (spaghetti or fettuccine)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup pasta water (reserved)
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta in salted boiling water according to package instructions. Reserve 1/4 cup of pasta water before draining.
  2. In a large pan, heat olive oil over medium heat and sauté minced garlic until fragrant.
  3. In a bowl, combine ricotta cheese, Parmesan, lemon zest, lemon juice, salt, and pepper.
  4. Add the drained pasta to the pan with garlic and toss gently.
  5. Remove from heat and mix in the ricotta mixture, adding reserved pasta water gradually until a creamy consistency is achieved.
  6. Toss well to coat the pasta evenly.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

Notes

  • Use whole milk ricotta for a richer texture.
  • Add spinach or peas for extra vegetables.
  • Adjust lemon juice to taste for more or less tanginess.
  • Best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-lemon-ricotta-pasta/