Description
Lemon Pasta with Ricotta is a creamy, fresh, and comforting vegetarian pasta recipe made with ricotta cheese, fresh lemon zest, olive oil, and Parmesan. Ready in just 20 minutes, this easy pasta dish is perfect for busy weeknights or elegant dinners.
Ingredients
Scale
- 400 grams pasta (spaghetti or penne)
- 1 cup (250g) ricotta cheese
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water
- Fresh basil or parsley (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Reserve 1/2 cup pasta water and drain pasta.
- In a bowl, mix ricotta, lemon zest, lemon juice, olive oil, salt, and pepper until smooth.
- Add warm pasta to the bowl and toss gently.
- Add reserved pasta water gradually to create a creamy sauce.
- Stir in grated Parmesan and garnish with fresh herbs before serving.
Notes
Use fresh lemon zest for best flavor. Let ricotta come to room temperature before mixing. Do not heat sauce directly to prevent grainy texture. Best served immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg