Creamy Lemon Ricotta Pasta
A bright and silky lemon ricotta pasta dish that's quick to prepare and perfect for weeknight dinners, casual gatherings, or date nights.
Ingredients
For the Pasta
- 12 oz Pasta (e.g., fettuccine, spaghetti) Use any long pasta you like; short pasta can also work.
For the Sauce
- 1 cup Ricotta cheese Whole-milk ricotta is best for creaminess.
- 1/2 cup Fresh lemon juice Use freshly squeezed for the best flavor.
- 1 tbsp Lemon zest Zest before juicing the lemon.
- 2 tbsp Olive oil Use a mild or extra-virgin olive oil.
- 2 cloves Garlic (minced) Fresh minced garlic is recommended.
- 1 tsp Salt Season to taste.
- 1/2 tsp Black pepper Adjust according to preference.
To Serve
- 1/2 cup Parmesan cheese (for serving) Freshly grated preferred.
- 1/4 cup Fresh basil or parsley (for garnish) Add a fresh herb finishing touch.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Sautéing the Garlic
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté just until fragrant, about 1 minute. Remove from heat if garlic starts to brown.
Making the Ricotta-Lemon Mix
- In a bowl, stir together ricotta cheese, fresh lemon juice, and lemon zest until smooth. Season with salt and black pepper to taste.
Combining Pasta and Sauce
- Add the cooked pasta to the skillet and pour in the ricotta mixture. Toss to combine over low heat until everything is well coated and heated through.
- If the sauce feels too thick, add a splash of the reserved pasta water to reach a silky consistency.
Serving
- Serve in bowls, topped with grated Parmesan cheese and fresh basil or parsley.
Notes
Warm the serving bowls before serving to maintain heat. Store leftovers in an airtight container in the fridge for up to 3 days.