Description

Lemon Ricotta Pasta is a creamy, tangy, and refreshing dish that pairs rich ricotta cheese with bright lemon zest and juice. It’s a quick, elegant meal perfect for weeknight dinners or springtime gatherings.

Ingredients

Units Scale

8 oz pasta (spaghetti, linguine, or fettuccine)
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
Salt and black pepper to taste
Chopped fresh basil or parsley for garnish (optional)

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Instructions

Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a small skillet, heat olive oil over medium heat. Add garlic and cook for 1–2 minutes until fragrant. Remove from heat.
In a large bowl, combine ricotta, Parmesan, lemon zest, lemon juice, and sautéed garlic. Stir to mix well.
Add cooked pasta to the bowl and toss to coat. Add reserved pasta water a little at a time to loosen the sauce as needed.
Season with salt and black pepper to taste.
Serve warm, garnished with fresh herbs and extra Parmesan if desired.

Notes

Use whole wheat or chickpea pasta for added fiber or protein.
Add peas, spinach, or arugula for a veggie boost.
Great served warm or at room temperature as a pasta salad variation.

Nutrition

Serving Size: 1/3 of recipe
Calories: 390
Sugar: 2g
Sodium: 240mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 17g
Cholesterol: 30mg