Lemon Ricotta Pasta
A quick and creamy pasta dish made with ricotta cheese and fresh lemon, perfect for busy weeknights or impressing guests.
Ingredients
Main Ingredients
- 8 oz pasta (spaghetti or fettuccine)
- 1 cup ricotta cheese
- 1 whole lemon (for zest and juice)
- 2 tbsp olive oil
- 1 clove garlic (minced)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- Parmesan cheese for serving (optional)
Instructions
Preparation
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add the olive oil and minced garlic. Sauté until fragrant, about 1 minute—be careful not to burn the garlic.
- In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, salt, and pepper. Stir until well mixed and creamy.
- Add the cooked pasta to the ricotta mixture and toss gently until the pasta is well coated with the sauce.
- Plate the pasta immediately, garnishing with fresh basil or parsley, and if desired, top with freshly grated Parmesan cheese.
Notes
This dish can be enjoyed on its own or paired with a crispy salad or grilled chicken for added protein. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat with a splash of olive oil.