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Lemon Ricotta Pasta

A bright and creamy Italian pasta made with ricotta cheese, fresh lemon, parmesan, and tender noodles for a quick and elegant meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz pasta spaghetti or linguine
  • 1 cup ricotta cheese whole milk preferred
  • 1 lemon zest from one lemon
  • 2 tbsp lemon juice fresh squeezed
  • 1/2 cup parmesan cheese grated
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup pasta water reserved
Garnish
  • 2 tbsp fresh basil chopped
  • extra parmesan cheese for serving

Equipment

  • Large pot
  • Skillet
  • Mixing bowl

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water before draining.
  2. In a bowl combine ricotta, lemon zest, lemon juice, parmesan, salt, and pepper until smooth.
  3. Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
  4. Add cooked pasta to the skillet and reduce heat to low.
  5. Stir in the ricotta mixture and toss to coat the noodles.
  6. Add small amounts of reserved pasta water until the sauce becomes silky and coats the pasta.
  7. Mix in fresh basil and serve with extra parmesan and lemon zest.

Notes

Use whole milk ricotta for the creamiest sauce. Add pasta water gradually to achieve a silky consistency.