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–+ servings

Lemon Ricotta Pasta

A delightful and refreshing pasta dish featuring creamy ricotta and zesty lemon, perfect for springtime meals.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 12 oz ribbon pasta Can substitute with another pasta shape.
  • 1 cup ricotta cheese Use quality ricotta for best flavor.
  • 1 whole lemon (zested and juiced) Zest is crucial for flavor.
  • 2 tablespoons olive oil For sautéing garlic.
  • 1 clove garlic (minced) Can add red pepper flakes for heat.
  • to taste salt and pepper Season to your preference.
  • to taste fresh basil or parsley for garnish Adds freshness to the dish.
  • to taste Parmesan cheese for serving Grated makes for better presentation.

Method
 

Cooking the Pasta
  1. Cook the ribbon pasta according to package instructions until al dente. Drain and keep aside.
Preparing the Sauce
  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté the minced garlic for about a minute until fragrant.
  3. In a bowl, mix the ricotta cheese with lemon zest and juice until smooth. Season with salt and pepper to taste.
Combining Ingredients
  1. Add the cooked pasta to the skillet, then pour the ricotta mixture over the top.
  2. Toss everything together gently until the pasta is fully coated.
Serving
  1. Serve hot, garnishing with fresh herbs and a sprinkle of Parmesan cheese.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 14gSaturated Fat: 5gSodium: 400mgFiber: 2gSugar: 2g

Notes

Store cooled leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of olive oil or water if needed.

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