Lemon Ricotta Pasta Recipe
Lemon ricotta pasta is a quick and easy weeknight dinner that is full of lemon flavor with a light and creamy sauce.
Servings: 6 servings
Calories: 495kcal
Ingredients
- 1 lb pasta
- 1 Tablespoon olive oil extra virgin
- 3 garlic cloves minced finely
- 15 ounces ricotta cheese
- 1 cup parmesan cheese shredded, + more for topping
- 1 Tablespoon lemon zest + more for topping
- ¼ cup lemon juice about 2 lemons
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup basil leaves sliced
Instructions
- Cook the pasta according to package directions. Before you drain it, reserve 1 cup of the cooking pasta water for later.
- Drain the pasta and keep the pasta in the strainer while you return the empty pot to the stovetop.
- Add the olive oil and the garlic to the pot, and saute, stirring frequently, for 30 seconds, until the garlic is fragrant.
- Add in the ricotta cheese, parmesan cheese, and lemon zest and juice. Stir together to create a consistent sauce. Thin out the sauce with half of the reserved pasta water.
- Add the cooked pasta back to the pan and toss with the pasta sauce to evenly coat the pasta. Season with salt and pepper to taste (I start with ½ teaspoon of each). If needed or desired, you can add a little more pasta water at a time, stirring after each addition, to reach the desired consistency of pasta sauce that you want.
- Serve immediately. Top with sliced basil leaves and additional lemon zest and parmesan cheese.
Nutrition
Serving: 1g | Calories: 495kcal | Carbohydrates: 61g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 525mg | Potassium: 282mg | Fiber: 3g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 6mg | Calcium: 367mg | Iron: 1mg
