Lemon Ricotta Pasta
Indulge in a vibrant Lemon Ricotta Pasta that combines the creaminess of fresh ricotta with the zesty brightness of lemon. This delightful dish is perfect for any occasion, offering a light yet satisfying experience that transports you to the sun-kissed hills of Italy. With simple ingredients and straightforward preparation, you’ll impress family and friends with this flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 8 oz spaghetti or fettuccine
- 1 cup fresh ricotta cheese
- Zest and juice of 2 large lemons
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil the pasta: In a large pot of salted water, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the sauce: In a skillet over medium heat, warm olive oil. Sauté minced garlic until fragrant (about 1 minute). Stir in ricotta, lemon zest, and juice until well combined.
- Combine pasta and sauce: Add drained pasta to the skillet and toss thoroughly with the ricotta mixture, gradually adding reserved pasta water until desired consistency is reached.
- Season to taste: Sprinkle with salt and pepper. Toss in grated Parmesan until evenly distributed.
- Serve: Transfer to plates, drizzle with additional olive oil if desired, and garnish with more Parmesan.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 500
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg