Lemon Ricotta Pasta Recipe
This light and creamy Lemon Ricotta Pasta combines fresh ricotta cheese with zesty lemon for a refreshing dish that's perfect for a quick weeknight dinner or a special gathering.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 whisk
- 1 wooden spoon
- 4 serving bowls
Ingredients
- 12 ounces spaghetti or your choice of pasta
- 1 cup ricotta cheese
- 1 medium lemon (zest and juice) Ensure the lemon is fresh for the best flavor; using organic lemons is recommended for the zest.
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste salt
- to taste freshly ground black pepper
- for garnish fresh basil or parsley
- optional extra lemon zest for serving
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Reduce the heat to low, then add the ricotta cheese, lemon juice, and lemon zest to the skillet. Stir until combined, creating a creamy sauce.
- Gradually add the reserved pasta water to the ricotta mixture, stirring until the sauce reaches your desired consistency.
- Add the drained spaghetti to the skillet, tossing to coat the pasta evenly with the lemon ricotta sauce.
- Mix in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
- Serve the pasta in individual bowls, garnished with fresh basil or parsley, and sprinkle with extra lemon zest if desired.
Notes
You can add cooked chicken or shrimp for additional protein.
For a bit of heat, consider adding red pepper flakes to the sauce.
Ensure the lemon is fresh for the best flavor; using organic lemons is recommended for the zest. Enjoy your delicious Lemon Ricotta Pasta!