Lemon Ricotta Pasta
This remarkably simple recipe transforms basic pantry ingredients into a bright, sophisticated pasta that tastes like it came from an upscale Italian restaurant—all in just 20 minutes. Perfect for busy summer evenings when you crave something satisfying yet not heavy.
Equipment
- Large Pot
- Small Skillet
- Large Bowl
Ingredients
- 12 oz pasta spaghetti, fettuccine, or linguine work best
- 1 cup whole milk ricotta cheese for extra creaminess
- 2 lemons zested (organic preferred for maximum flavor)
- 1 large lemon juiced (approximately 3 tablespoons)
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 2 tbsp olive oil extra virgin for superior flavor
- 2 cloves garlic minced
- 1/4 cup fresh basil leaves torn
- salt and freshly ground black pepper to taste
- red pepper flakes optional, for heat lovers
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until al dente according to package instructions, typically 8-10 minutes.
- While the pasta cooks, combine the ricotta, lemon zest, lemon juice, grated Parmesan, and 1 tablespoon olive oil in a large bowl. Mix until smooth and creamy. Season with salt and freshly ground black pepper.
- In a small skillet, heat the remaining tablespoon of olive oil over medium-low heat. Add the minced garlic and cook for 30-60 seconds until fragrant but not browned.
- Before draining the pasta, scoop out 1/2 cup of the starchy pasta water. Drain the pasta, but don't rinse it.
- Return the hot pasta to the pot and add the ricotta mixture and sautéed garlic. Toss thoroughly, adding splashes of reserved pasta water as needed until the sauce reaches a smooth, creamy consistency that coats each strand.
- Fold in the fresh basil just before serving to maintain its vibrant color and aroma. Serve immediately with additional Parmesan, lemon zest, and fresh basil if desired.
Notes
- For best results, remove ricotta from the refrigerator 15-20 minutes before preparing to allow it to reach room temperature for optimal creaminess.
- This pasta is best enjoyed immediately after preparation when the texture is at its silkiest. If storage is necessary, refrigerate in an airtight container for up to 2 days.
- To reheat, add 1-2 tablespoons of water per serving and warm gently in a skillet over low heat, stirring frequently to restore creaminess.
- For a healthier version, swap regular pasta for whole grain or use part-skim ricotta to reduce fat content.
Nutrition
Calories: 480kcalCarbohydrates: 58gProtein: 19gFat: 19gSodium: 350mgFiber: 3gVitamin C: 12mgCalcium: 250mg
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