Description

Lemon ricotta pasta is a vibrant and creamy dish that brings a burst of sunshine to your plate. The luscious ricotta cheese melds beautifully with zesty lemon, creating a delightful balance that will impress your guests or satisfy your cravings after a long day. Whether served warm at a cozy gathering or enjoyed cold for lunch, this easy recipe is sure to become a favorite in your kitchen.

Ingredients

Scale

8 oz spaghetti or linguine
1 cup fresh ricotta cheese
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
2 tbsp extra virgin olive oil
1/4 cup fresh basil, chopped
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Instructions

Cook the Pasta: Bring a large pot of salted water to boil. Add spaghetti or linguine and cook until al dente, about 8-10 minutes.
Prepare the Sauce: In a mixing bowl, combine ricotta, lemon juice, lemon zest, olive oil, salt, and pepper. Mix until smooth.
Toss it Together: Drain the pasta (reserve some water) and add it to the sauce while warm. Toss gently until coated; add reserved pasta water if needed for consistency.
Add Fresh Herbs: Fold in chopped basil and adjust seasoning as necessary.
Serve Immediately: Plate the pasta and top with grated Parmesan and additional basil if desired.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main
Method: Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 plate (about 300g)
Calories: 450
Sugar: 2g
Sodium: 350mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 15g
Cholesterol: 25mg

Keywords: For added flavor, incorporate vegetables like spinach or cherry tomatoes. For a spicy kick, sprinkle red pepper flakes before serving. Store leftovers in an airtight container for up to three days; reheat gently with moisture.