Description

Lemon Ricotta Pasta is a refreshing and creamy dish that combines the rich texture of ricotta cheese with the bright zing of fresh lemon. Perfect for any occasion, this delightful recipe offers a burst of flavor with minimal effort, making it ideal for weeknight dinners or impressing guests. Each bite delivers comfort and elegance, especially when garnished with fresh basil.

Ingredients

Scale

8 oz spaghetti
1 cup fresh ricotta cheese
2 tbsp fresh lemon juice
Zest of 1 lemon
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
Fresh basil for garnish

Instructions

Boil salted water in a large pot, cook spaghetti until al dente, then drain while reserving half a cup of pasta water.
In a skillet over medium heat, sauté minced garlic in olive oil until fragrant.
In a bowl, combine ricotta cheese with lemon juice, zest, salt, and pepper; mix until smooth.
Add drained pasta to the skillet with garlic, then stir in the ricotta mixture and reserved pasta water to reach desired sauce consistency.
Toss gently over low heat until well combined and creamy.
Serve with chopped basil on top and an extra drizzle of olive oil.

Nutrition

Serving Size: 1 plate (approximately 300g)
Calories: 480
Sugar: 2g
Sodium: 360mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 18g
Cholesterol: 35mg

Keywords: - For added richness, substitute ricotta with mascarpone cheese. - Mix in sautéed vegetables like spinach or sun-dried tomatoes for extra flavor. - Store leftovers in an airtight container for up to three days; reheat gently on the stove.