Lemon Ricotta Pasta

Pasta tossed in a bright, creamy sauce made from whipped ricotta, lemon zest, garlic, and parmesan — ready in 25 minutes.

Print Recipe

Prep Time 10

Cook Time 15

Servings: 4

Course: Main Course, Snack

Cuisine: Italian, Mediterranean

Calories: 420

12 oz spaghetti or linguine

1 cup ricotta cheese

1 tbsp lemon zest

2 tbsp lemon juice

2 tbsp olive oil

2 cloves garlic, minced

1/2 cup grated parmesan cheese

1/4 cup fresh basil, chopped

salt and pepper, to taste

reserved pasta water, as needed

Step 1: Cook the pasta until al dente, reserving 1 cup of pasta water before draining.

Step 2: Whip the ricotta with lemon zest, lemon juice, olive oil, salt, and pepper until light and creamy.

Step 3: Sauté the garlic in olive oil in a skillet until fragrant, about 1 minute.

Step 4: Add the pasta and whipped ricotta to the skillet, tossing and adding pasta water gradually to reach a creamy consistency.

Step 5: Stir in the parmesan and fresh basil.

Step 6: Serve immediately, topped with extra parmesan and a few dollops of ricotta.

Tip: Save the pasta water — the starch helps the sauce cling to the noodles.

Best served fresh. Keep extra reserved pasta water on hand in case you need to loosen the sauce further before serving.