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Lemon Ricotta Pasta

A creamy and zesty Lemon Ricotta Pasta that's perfect for weeknight dinners yet elegant for special occasions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta (your choice, such as spaghetti or fettuccine) Choose your preferred pasta
  • 1 cup ricotta cheese
  • 1 lemon zest of 1 lemon Use a fresh lemon for the best flavor
  • 1 lemon juice of 1 lemon Freshly squeezed lemon juice recommended
  • 1/2 cup grated Parmesan cheese Ensure it's vegetarian
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish Add for a fresh touch
  • Olive oil For drizzling before serving

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, and grated Parmesan cheese. Stir well until creamy. Season with salt and pepper to taste.
  3. Add the drained pasta into the bowl with the ricotta mixture. Toss gently to combine, adding reserved pasta water a little at a time until you reach your desired consistency.
  4. Drizzle with olive oil, and garnish with fresh basil or parsley. Enjoy your Lemon Ricotta Pasta warm!

Notes

You can swap ricotta for cottage cheese for a lighter option. For a vegan version, try using tofu or a dairy-free ricotta. Be sure to reserve your pasta cooking water; it’s your secret ingredient for achieving that perfect creamy sauce. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or a drizzle of olive oil to rejuvenate the creamy sauce.