Creamy Lemon Ricotta Pasta (Print Version)
Velvety pasta with creamy ricotta and bright lemon, finished with fresh herbs and Parmesan - ready in minutes, enjoyed for hours.
# Ingredients:
→ Main Ingredients
01 -
12 oz pasta (spaghetti, linguine, or other preferred shape)
02 -
1 cup whole milk ricotta cheese
03 -
1 lemon, zested and juiced
04 -
1/2 cup grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
1/4 cup reserved pasta water
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
2 tbsp olive oil
10 -
1/4 tsp red pepper flakes (optional)
11 -
Fresh basil or parsley, for garnish
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
02 -
In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, Parmesan cheese, olive oil, minced garlic, and red pepper flakes (if using). Stir until smooth and creamy.
03 -
Toss the drained, warm pasta with the ricotta mixture in the bowl. Add reserved pasta water gradually, mixing until the sauce coats the pasta smooth and evenly.
04 -
Adjust seasoning with salt and freshly ground black pepper. Serve immediately, garnished with fresh herbs and extra Parmesan cheese, if desired.
# Additional Notes:
01 -
This dish is best served fresh but can be reheated for the next day. You can also prepare the sauce ahead and combine it with freshly cooked pasta before serving.