Description
This Lemon Ricotta Pasta is creamy, zesty, and packed with fresh flavor. Made with a simple lemon-ricotta sauce, tender pasta, and a touch of Parmesan, it’s light yet comforting. Ready in under 30 minutes, it’s perfect for busy weeknights or when you’re craving something fresh and satisfying.
Ingredients
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12 oz pasta (like spaghetti, fettuccine, or penne)
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1 cup whole milk ricotta cheese
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1/2 cup grated Parmesan cheese
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Zest of 1 lemon
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Juice of 1 lemon (about 2 tablespoons)
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2 tablespoons olive oil
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2 garlic cloves, minced
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1/4 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
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1/4-1/2 cup reserved pasta water
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Optional garnish: fresh basil, parsley, or extra lemon zest
Instructions
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Cook the pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
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While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
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In a large bowl, stir together ricotta, Parmesan, lemon zest, and lemon juice. Add a pinch of salt and pepper.
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Add the hot pasta to the ricotta mixture, along with the sautéed garlic and a splash of reserved pasta water.
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Toss everything together until creamy and well combined, adding more pasta water as needed to reach your desired consistency.
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Taste and adjust seasoning with extra salt, pepper, or lemon juice.
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Serve warm, topped with fresh herbs and extra Parmesan if desired.
Notes
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Add spinach, arugula, or peas for extra greens.
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Top with grilled chicken, shrimp, or chickpeas for more protein.
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Use gluten-free pasta if needed to make this gluten-free.