Lemon Ricotta Pasta
Creamy Lemon Ricotta Pasta made with fresh lemon zest, silky ricotta, and al dente pasta. A bright, quick, and delicious weeknight dinner ready in 25 minutes.
Servings 4 servings
Calories 530kcal
Ingredients
- 12 oz pasta rigatoni, penne, or spaghetti
- 1 cup whole milk ricotta cheese
- 1 lemon zested and juiced
- ⅓ cup Parmesan cheese grated - plus more for serving
- 2 tablespoons olive oil
- 2 cloves garlic minced
- salt and black pepper to taste
- ¼ cup reserved pasta water more as needed
Optional: fresh basil or parsley for garnish
Instructions
- Cook the pasta in a large pot of well-salted water according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Stir the ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper together in a bowl until smooth.
- Add the drained pasta to the skillet with the garlic.
- Reduce the heat to low and stir in the ricotta mixture.
- Add reserved pasta water a little at a time, tossing until the sauce is creamy and coats the pasta evenly.
- Taste and adjust seasoning.
- Serve warm with additional Parmesan and fresh herbs if desired.
Nutrition
Serving: 1serving | Calories: 530kcal | Carbohydrates: 69g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 204mg | Potassium: 248mg | Fiber: 4g | Sugar: 3g | Vitamin C: 15mg | Calcium: 101mg | Iron: 1mg | Net Carbohydrates: 64g